Parsley Pesto Sauce (V, V+, GF)

February 7, 2021

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By: Meg Wert

2 cups parsley (tops, not stems)
1/4 cup raw pistachios (we use these because they are low histamine. You can choose pine nuts, walnuts, or pecans too)
1/2 cup olive oil
1 - 2 cloves of garlic
Salt and pepper to taste
***I did not use vegan parm but you can choose to add that at 1/4 cup.

Step 1 Clean the garlic by cutting off the ends and using a flat edge of a broad knife, set on a clove of garlic and pound down. Lift the knife and peel the ‘papery’ skin off.
Step 2 In a food processor add the parsley, garlic, raw pistachios and drizzle half of the oil.
Step 3 Cover and blend, pause to add more olive oil to reach your desired consistency.
Step 4 Salt and pepper to taste.
Step 5 ***Fantastic sauce for a sandwich spread, topping on a grain bowl, or a baked sweet potato! Endless options for a great, clean sauce!