This delicious dairy free pesto is ideal for those who follow the Paleo lifestyle. It can be made with parsley, basil or coriander or a mixture. Using parsley gives it a slightly more subtle flavour.
1 cup of tightly packed organic parsley (you can also include basil or coriander)
1 cup organic nuts, lightly toasted in a dry frypan (Pine nuts, walnuts or pistachios)
1 clove of organic garlic, crushed
Juice and zest of ½ organic lemon
¾ cup organic extra virgin olive oil
Himalayan or sea salt and pepper to taste.
Pick off the leaves of the parsley and discard the stalks. Place all ingredients, other than the olive oil, into a food processor and blitz until well combined and chopped.
While still blitzing, slowly add the olive oil.
Store in the refrigerator, and can be frozen.
By Andrea Southern, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705