Fresh parsley pesto gives you all the instant health benefits of greens with some added surprises. Parsley is loaded with antioxidant vitamins and minerals and contains several volatile oils that protect against cancer. Parsley is particularly rich in vitamins K, C, and A, plus minerals iron, folate, zinc and more.
The umeboshi plum paste in this recipe adds a dose of fermentation to help digestion and immunity. The flavor of umeboshi plum is at once salty and sour, making the pairing with tahini quite interesting. Tahini is an earthy sesame seed paste that adds a little oil and blends all the ingredients nicely into a pleasant texture that enhances the dish.
Generally, this is how we enjoy steamed vegetables with grains or pasta. In fact, we find this dressing positively addictive and have been making it top off grain combo bowls of steamies, grain, beans, seaweed, and plant protein.
Just toss all the ingredients in a blender, pulse with a bit of the “chop” followed by a minute or two of “puree,” and you’re done! I tend to put more parsley in so it’s quite thick but you can add more water if you prefer. Leftovers go in the fridge.
Parsley pesto adds a great flavor to any vegetable dish so be generous with this delish condiment
Parsley – ½ – ¾ C, packed down
Umeboshi plum paste – 1 generous T
Tahini – ¼ C
Scallions – 2 chopped, both white and green parts
Water – ½ C
Yield: 2 generous portions.
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