This dairy-free pesto is amazing on noodles or spaghetti squash, with meatballs, with lentils, with eggs, with roasted chicken, and in all sorts of quinoa / protein / veggie bowls. It can be loaded with extra garlic if you so choose (particularly for cold and flu season). Garlic mellows quite a bit when it sits in lemon juice and salt. I usually make a double batch because it tends to go fast in our house.
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Parsley Pesto
Adapted from The Candida Cure by Ann Boroch, which I know nothing about except that my mom made this recipe for me out of the book at one point and I fell in love with the pesto.
Notes: I know these instructions are vague, but bunches of parsley can vary quite a bit in size, and lemons can vary quite a bit in how juicy they are. Plus it’s all to taste. Some like more garlic and lemon than others. If you’re not sure, start with one garlic clove and the juice of half of a lemon. I generally use Italian parsley for this but you could use curly parsley just as well.
1-2 garlic cloves, finely chopped
Juice of 1 lemon
Scant 1/2 teaspoon sea salt
1/2 cup raw pine nuts
1/2 cup olive oil
1 bunch Italian (flat leaf) parsley, chopped, rough stems at the very bottom removed
Place the garlic in a food processor and cover with lemon and sea salt. Let it sit for about 5 minutes to mellow the garlic. Add in the pine nuts, olive oil and parsley and process to a desired consistency. Taste and adjust with more lemon, olive oil or salt as desired.
