Centre Stage Parsley Pesto Pasta

Parsley really doesn’t get the love it should. It seems because there are so many ‘sexier’ options that it is often regulated to the sidelines. It’s like Solange who isn’t given enough credit because her big sister is Beyonce. Well you know what!?! Solange is actually pretty great and talented, and tasty. Ok, so that last one is more about parsley but it’s the same thing!

Italian Parsley in particular has such a fresh bite without that metallic taste and when you pair it with lemon and garlic…well you’ll probably need to sit down.

I’ve been baking non-stop since announcing my Vegan on Wheels sale so I basically put whatever I had left in the kitchen in the blender and it ended up being pretty spectacular:

  • 2 cups Italian Parsley
  • 1 cup canola oil
  • 2 cloves of garlic
  • 1 cup walnuts
  • dash of salt
  • juice of 1 lemon
  • 6 leaves of fresh basil

I topped it with some hemp hearts and chowed down.

Parsley Pesto Pasta

Ok honestly, how adorable is she? I need to figure out how I can have that hair:

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3 Comments Add yours

  1. bobbi9 says:

    Bookmarking this classic and useful recipe; thanks.

    1. LindsayisVegan says:

      Awesome- thanks!

  2. aifly says:

    Reblogged this on aifly.

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