Green Pesto Recipe

Green Pesto Recipe
Heather Nicholds, C.H.N.

This green pesto substitutes basil for parsley and uses pistachios in place of pine nuts. Pistachios are amazing anytime to me, but in this recipe they really hit a home run!

Parsley is full of with nutrients like vitamin K, folate, iron, vitamin C and vitamin A, so you feel great eating this.

Green Pesto with Parsley Recipe

Prep time:
Makes 1 cup

I used pistachios in the recipe, but you can easily sub them for pumpkin seeds.

Both pistachios and pumpkin seeds are high in iron, magnesium, manganese, potassium and phytosterols.

Pistachios stand out for energy-supporting B vitamins, while pumpkin seeds are especially high in immune-boosting zinc.

I love to use this and other pesto spooned on top of a warm soup, as a sandwich spread or as the base for a yummy vegetable pizza.

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  • 1 cup fresh parsley
  • 1/2 cup pistachios or pumpkin seeds
  • 1 clove of garlic
  • 1 tsp lime zest (optional)
  • 2 Tbsp fresh lime juice
  • pinch fine sea salt
  • 1 Tbsp olive oil (optional)
  • 1 Tbsp tahini or 1/4 avocado (optional – for a creamy pesto)


  1. Cut off any tough stems from the parsley, put all the ingredients in a food processor and puree until smooth. You’ll need to scrape down the sides every so often to keep things combined.


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