Vegan Parsley Almond Pesto Recipe [Gluten-free]

I'm having a blast following The 28 Days Lighter Diet. It's such a great way to know the best foods to eat for happy lady hormones based on where I am in my menstrual cycle and for overall reproductive health.

Last night I made parsley almond pesto for the first time since it has lots of 28 Days Lighter Diet approved foods. Almonds have iron, magnesium, and protein. Parsley has vitamin A. Olive oil has vitamin E. Also, can I just say pesto is the easiest, tastiest healthy thing to make ever?

Vegan Parsley Almond Pesto Recipe
This recipe was inspired by Aube Giroux's non-vegan but very good looking parsley almond pesto recipe. Love her!

Vegan Parsley Almond Pesto

Course: Appetizers

Cuisine: Vegetarian

Prep Time: 15 min
Total Time: 15 min
This recipe makes about 2 cups of pesto.

Ingredients

• 1 bunch parsley (stems and all) very roughly chopped (I just made 4 chops.)
• ¹⁄₂ cup almonds (raw and soaked in water overnight)
• 2 T nutritional yeast
• 1 t white miso paste
• 2 cloves garlic
• ¹⁄₂ cup extra virgin olive oil
• ¹⁄₂ lemon juice of

Directions

1. Pulse parsley, almonds, nutritional yeast, miso, and garlic in food processor until it looks like salsa consistency.
2. Add lemon juice to cup containing olive oil
3. Pour olive oil-lemon juice mixture in a slow and steady stream into the processor while it's running.
4. Presto, pesto! 

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Traditionally, pesto is served mixed with pasta. You could also get creative and enjoy as a soup or stew garnish, with eggs or tofu scramble, with tortilla or pita chips, on a baked sweet potato, on a quinoa veggie bowl... you get the idea. Put it on anything. It's delicious!

What's your favorite herb and nut or seed pesto combo? What do you put it on?

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