Parsley, lemon & olive pesto

Servings: 4 to 6
I love to make my pesto with parsley, because in addition to being tasty, it is filled with interesting properties. Rich in vitamins A and C, it is also filled with potassium (800 mg / 100 g), calcium (200 mg / 100 g), magnesium and iron (5.5 mg / 100 g), so many substances essential to our health.
Delicious on warm pastas for dinner, you can put the remaining in the refrigerator and eat it cold as a pasta salad the next day.  Just add a drizzle of olive oil or some vegan mayo if you like a creamy pasta salad 🙂

Ingredients

  • 1 large handful of fresh parsley
  • 2 cups baby spinach
  • 1/4 cup sunflower seeds
  • 1/4 cup of hemp seeds
  • The juice and zest of a lemon
  • 1/4 cup of olive oil
  • 1/4 cup of water at room temperature
  • 1/2 cup of pitted Kalamata olives
  • Salt to taste
  • A package of approximately 375 grams of pasta
  • Hemp seeds, fresh parsley and sliced ​​olives to add on top

Preparation

  1. Cook the pastas as indicated. Drain and set aside.
  2. In a blender or food processor, combine parsley, spinach, sunflower seeds, hemp seeds, lemon and olive oil. Blend.
  3. Add water and blend until smooth.
  4. Add the olives, salt to taste and pulse a few times to leave some olive pieces.
  5. Mix pesto with pasta and serve garnished with hemp seeds, fresh parsley, sliced ​​olives and a lemon wedge.

 

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