Spicy Vegan Parsley Pesto
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
132 kcal
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Course
Condiments
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Cuisine
American
Spicy Vegan Parsley Pesto
Description
The Spicy Vegan Parsley Pesto is made by processing jalapeños, garlic, and walnuts into a sticky crumb, then blending in parsley, lemon juice, salt, and olive oil. The parsley provides a bright, grassy note while the jalapeños contribute fresh heat that can be adjusted by removing seeds. Walnuts add a crunchy, earthy texture, and olive oil emulsifies the mixture into a smooth, spreadable consistency. This pesto stands out with its herbal and mildly spicy profile, offering a fresh alternative to traditional basil pesto.
This versatile pesto can be used as a condiment, sauce for pasta, spread on sandwiches, or a dip. Its vibrant flavor pairs well with roasted vegetables or grilled proteins, adding a zesty lift.
Store the pesto in an airtight container in the refrigerator for up to four days or freeze for longer preservation. To maintain the consistency without olive oil, water can be used, making it oil-free if desired.
Ingredients
- 1 large bunch flat leaf parsley Include most of the stems, about 1.5 cups packed, ends trimmed, roughly chopped
- 1 to 2 large jalapeños I used 2, with most of the seeds removed.
- ½ cup walnut halves Sub ⅓ cup pumpkin seeds for nut-free, raw
- 3 cloves garlic
- 3 tablespoons lemon juice about 1 large lemon
- scant ½ teaspoon sea salt fine, to taste
- up to ¼ cup extra virgin olive oil Omit for oil-free and add 2 to 3 tablespoon water for consistency.
Instructions
- Prepare the jalapenos: this is where you decide the level of spiciness. I like to remove most of the seeds from both jalapenos for a mild pesto. You can also reserve some of the seeds, and add them after blending if you decide you want it spicier.
- Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add parsley, lemon juice, and salt, and process until fully incorporated.
- With the food processor running, drizzle in 3 to 4 tablespoons olive oil (or water for oil-free). Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.
Notes
- Refrigerate in a sealed container; use within 4 days for best freshness.
- For extended storage, freeze in small portions similar to how basil pesto is preserved.
- The level of spiciness can be controlled by removing or retaining jalapeño seeds before blending.
- Substitute some walnuts with pumpkin seeds to make a nut-free version.
- For oil-free pesto, omit olive oil and add water to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Cholesterol | 0mg | 0% |
| Sodium | 153mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 1.5g | 6% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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