Gluten-Free, Sauce, Spread, Vegan, Vegetarian
Parsley Sage Pesto
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Parsley Sage Pesto

spaghetti squash and parsley sage pesto in spanish cazuela
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This pesto tastes great on everything!  I’ve put it on pasta, salads, spaghetti squash, crostini, fish and chicken!

  • Author: TastyBalance Nutrition
  • Yield: Makes approx 1 cup 1x

Ingredients

Scale
  • 1/4 cup raw almonds
  • 1 small peeled garlic clove
  • 1/2 tsp kosher salt
  • 1 tsp lemon zest
  • 2 cups parsley leaves, tightly packed  (1 large bunch of parsley should be just enough)
  • 6 fresh sage leaves (each leaf about 2 inches long)
  • 2 tsp lemon juice
  • 3 TBSP water
  • 3 TBSP Thrive algae oil, or other oil of your choice such as olive, canola or grapeseed

Instructions

  1. Add the almonds, salt and garlic to the bowl of a food processor.
  2.  Turn machine on and process until almonds look like a coarse, sandy mixture.
  3. Add the parsley, sage and lemon zest to the almonds and process for about 15 seconds, or until the mixture looks finely chopped.
  4. Add the lemon juice, water and oil and process until pesto is smooth.  Taste and adjust seasonings with more salt or lemon if necessary.

Keywords: herbs, pesto, vegan, gluten free, almonds, dairy free