Parsley pesto recipe

The lactose-free parsley pesto combines parsley with almonds and a mix of green herbs like coriander and curry leaves. It is perfect for carrot pancakes, a spread on a piece of homemade bread or a healthy dip.

Preparation

• Soak half a cup of dried almonds overnight
• 3 jars, each 190ml with a lid
  

Ingredient list:

• ½ cup of almonds, before soaking
• ¾ cup of olive oil, organic and cold-pressed 
• 10 cups parsley, loosely filled (1 large bunch of parsley)
• 1½ cups of coriander, fresh
• 3 sprigs of curry leaves, fresh
• 1 small onion, sliced
• 3 clove of garlic, peeled
• 1½ tsp of salt, Himalayan crystal salt
• 2 limes, organic and small, squeezed 
• 1 lime, zest

Step by step:

1. Measure the olive oil into the blender or food processor.
2. Wash the parsley, coriander, and curry leaves, and spin dry them with a salad spinner.
3. Drain the soaked almonds and remove the skin.
4. Add the herbs and almonds to the olive oil.
5. Peel the small onion and the three cloves of garlic and add them roughly chopped.
6. Sprinkle about one and a half teaspoons of Himalayan crystal salt on top.
7. Wash the organic limes. Squirt the juice of both limes and add the zest of one lime into the processing bowl. 
8. Process everything for about a minute or until it shows a smooth texture. If the mix seems too dry, either add some water or some more olive oil. 
9. Then fill the parsley pesto into jars.

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