An easy, fresh and flavourful pesto made with parsley, spinach and walnuts! This vegan parsley walnut pesto can be slathered on rigatoni noodles (or your favourite pasta), or used on toast, chickpeas or however you like to use pesto. Makes ~1 ½ cups of pesto.
Recipe by Heidi Richter on September 22, 2018
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
5 stars (8 reviews)
Keywords
dairy free, healthy, vegan pesto
Ingredients
2 cups (75g) fresh parsley (washed )
1 cup (40g) fresh spinach (washed)
Heaping 1/3 cup (50g) raw walnut halves (unsalted )
1/2 tsp sea salt
1 clove garlic (peeled)
1/2 cup extra virgin olive oil
1/4 cup nutritional yeast (unfortified)
350 g rigatoni pasta (uncooked (or pasta of choice))
Categories
Main Course
Cuisine
American
Italian
Steps
In a food processor, or high speed blender, combine all ingredients except the pasta, and blend on high until well combined and the mixture reaches a fairly smooth puree. Stop the machine and scrape down the sides to ensure everything is incorporated evenly.
Cook pasta as per package directions, drain and then place back in the cooking pot. Stir in the pesto and serve.
Nutitrion
Serving Size: 1 serving
Calories: 651 kcal
Carbohydrates: 70 g
Protein: 15 g
Fat: 35 g
Saturated Fat: 5 g
Sodium: 320 mg
Sugar: 3 g
Reviews
Fashion Styles on 2020-11-04 (5 stars): great recipe altogether, you simply gained a brand new reader.
Heidy on 2020-01-30 (5 stars): Dear Heidi
This awesome recipe was chosen to be featured on my blog with your permission--I loved your recipe for Rigatoni with Parsley Walnut Pesto! Stay tuned for publishing info!
Amy on 2019-01-13 (5 stars): Oh my word. This is so delicious! I am enjoying it at this very moment. Thank you!
Steve on 2018-09-23 (5 stars): You can make this for me anytime xo
