Parsley Pesto


  • 2 bunches of parsley
  • 100 g sunflower seeds
  • 2-3 tbsp nutritional yeasts
  • 1-2 garlic cloves
  • olive oil
  • salt, pepper, chili flakes


Wash and dry the parsley.
Roast sunflower seeds on dry pan, low heat. Leave it to cool down.
Add all ingredients to the blender and process adding oil until you reach the desire consistency.
Adjust the taste with salt, pepper and chili.
Serve on toast, pizza, pasta or veggies and crackers.


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