Recipe: Dairy Free Parsley Pesto

Not everyone loves Basil. For those who don't, why deprive them of pesto? It's such a fresh and easy way to enjoy noodles and it requires absolutely no cooking!

I decided to try a parsley pesto to shake things up. Cheese seemed to be too heavy with parsley, so I cut that out entirely and added lemon juice. We've been substituting regular pasta for buckwheat noodles lately, and this pesto goes great with buckwheat. Give it a try if you're looking to do something a little different for your next meal.

This pesto recipe is good for approximately 300-350g of noodles.

Parsley Pesto
- 4 1/2 cups of fresh Italian parsley, roughly chopped
- 1/4 cup of pine nuts, toasted
- 2 cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp of lemon juice

Method
1. Combine all of the ingredients into a food processor and blend until it reaches a smooth consistency. Toss with hot pasta or buckwheat noodles and mix until evenly coated.

This pesto is best when used immediately. If you decide to keep it, store it in the refrigerator for up to 3 days.