Pure Good Food

Shannon Smuts Brauer

Shannon Smuts Brauer

Parsley Pesto Recipe



  • 1/2 bunch flat leaf parsley
  • 1 peeled garlic clove
  • 1/4 cup nuts (cashew, almond or walnut)
  • tablespoons lemon juice
  • 2/3 cup olive oil
  • 1 teaspoon lemon zest
  • a pinch of salt
  • black pepper
  1. Blitz up all your ingredients in your food processor, nutribullet or even smoothie machine. Taste and add any extra salt/lemon to your liking
  2. If you don’t have a blender, finely chop all ingredients and give a good smash around in a pestle mortar.
  3. You can freeze the pesto or keep in a sealed jar in the fridge for up to 3 weeks.
  4. Serve on everything!

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