I love homemade pesto. Unfortunately, I don’t always have access to enough fresh basil to make it. So, when I arrived at Talliaferro Farms to buy my veggies, I was very excited to see a recipe for parsley pesto on the weekly newsletter. When I went to pick some herbs, I could see why this was one of the weekly recipes- there was tons and tons of parsley growing for members to help themselves to! And not too much basil left. It’s such a great idea to swap out different herbs and veggies in your favourite recipes, depending on what’s available locally- that way you get a wider variety of veggies into your weekly rotation, you know what you’re buying is fresh (and therefore packed full of nutrients), AND you help the planet by choosing local instead of buying the packaged, imported stuff that ripened on a plane to get to your table. Win win win.
I really liked how this pesto turned out- it has a really vibrant green colour thanks to all the chlorophyll that naturally occurs in parsley. It definitely tastes different to basil pesto- a little grassier, and very fresh and light!
For all you fellow health nerds out there, here are some fun facts about parsley:
- It has been used for centuries in folk medicine as a natural detox remedy, thanks to its diuretic and anti-inflammatory properties, and also its chlorophyll content.
- It is a good source of vitamins A and C as well as iron and folate, but it is best known for containing whopper amounts of vitamin K! According to the USDA National Nutrient Database, ten sprigs of parsley contains 205% of your RDA of Vitamin K (and 22% of your vitamin C; plus 17% of your vitamin A). Vitamin K is an essential nutrient for maintaining healthy bones and avoiding fractures.
- It is a powerhouse of protective flavonoid antioxidants- these help to fight free radical damage in the body which causes aging and inflammation.
I’m excited to try out different herb combos in my pesto thanks to this newsletter recipe! If full on parsley is not your thing, you could try half-and-half parsley and basil, or parsley and arugula. Feel free to get creative!
MAKES: 1 cup | PREP TIME: 10 mins |
2 cloves garlic, roughly chopped (I did 4 small cloves because I’m a garlic monster)
2 packed cups of parsley, stems removed
1/4 cup walnuts, chopped
1/2 cup freshly grated Parmesan, or to taste (or leave out if vegan! It still tastes good)
2/3 cup olive oil
Freshly ground coarse sea salt and black pepper, to taste
- Add the garlic, parsley, walnuts and parmesan to the blender with about a third of the oil. Lightly season. Blend until they form a green paste.
- Gradually add in the rest of the olive oil to the mixture. Adjust your seasoning to taste if necessary.
- Add to your favourite pasta, poultry, or veggie dish, or store in an airtight container in the fridge for up 2-3 days.