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Spicy Vegan Parsley Pesto
5 from 12 votes

Spicy Vegan Parsley Pesto

This Spicy Vegan Parsley Pesto combines fresh flat-leaf parsley with jalapeños, walnuts, garlic, lemon juice, and olive oil to create a vibrant, slightly spicy sauce. The inclusion of jalapeños allows control over the heat level, while walnuts add texture and depth. It has a fresh herbal and nutty flavor with a subtle kick, suitable for boosting a variety of dishes.

Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Calories: 132 kcal
Course: Condiments
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 132

% 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.