Are you ready to revolutionize your plant-based cooking with a pesto that's not just green, but bursting with incredible flavor? This Easy Vegan Parsley Pesto with Hazelnuts is about to become your new culinary obsession! Forget bland, boring sauces – this recipe transforms simple, fresh ingredients into a creamy, aromatic masterpiece that will make even non-vegans beg for seconds. Whether you're a seasoned chef or a kitchen newbie, this pesto is your ticket to instant gourmet status.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 2 cups fresh parsley leaves
- 1/2 cup hazelnuts
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of fresh parsley leaves, 1/2 cup of hazelnuts, 1/4 cup of nutritional yeast, 2 cloves of garlic, 1/2 cup of olive oil, salt, and black pepper.
- Wash the parsley leaves thoroughly under cold running water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry them.
- In a dry skillet over medium heat, lightly toast the hazelnuts for about 5-7 minutes, stirring frequently, until they are fragrant and slightly golden. Be careful not to burn them. Once toasted, allow them to cool for a few minutes.
- Peel the garlic cloves and chop them roughly. This will help them blend more easily.
- In a food processor, combine the toasted hazelnuts, fresh parsley leaves, nutritional yeast, and chopped garlic. Pulse the mixture until it is coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl with a spatula to ensure everything is evenly blended.
- Taste the pesto and season with salt and black pepper to your preference. Blend again briefly to incorporate the seasoning.
- If the pesto is too thick, you can add a little more olive oil or a splash of water to achieve your desired consistency.
- Once ready, transfer the vegan parsley pesto to an airtight container. It can be stored in the refrigerator for up to a week or frozen for longer storage.
- Enjoy your Easy Vegan Parsley Pesto with Hazelnuts as a spread, pasta sauce, or a dip!
Tips
- Use fresh, vibrant parsley for the most intense flavor. Look for bright green leaves without any wilting.
- Toasting hazelnuts is crucial – it brings out their rich, nutty flavor. Watch them carefully to prevent burning.
- For a smoother pesto, process longer; for a chunkier texture, pulse less frequently.
- If you don't have a food processor, a high-powered blender can work too.
- Customize your pesto by adjusting the olive oil for desired consistency.
- This pesto freezes beautifully – use ice cube trays for convenient portion sizes.
- For extra depth, try lightly roasting the garlic before adding it to the mix.
- Always taste and adjust seasonings – a little extra salt or nutritional yeast can elevate the entire dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 6g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
