Do you like parsley? The smells and feelings of late spring and early summer? [ of course you do!] Then this is a pesto you must make immediately, drop everything and whiz some up pronto. It is super easy, super quick, and it will make your friends and your mouth go ahhhhhh…. i don’t think it’s possible to taste this and not be transported to a lovely lazy sunny day.
The basil and mint play third fiddle here to the bright green flavor of the parsley and the sunny flavor of lemon, they help to sweeten and balance the mix and keep it from tasting like lawn clippings with spilled lemonade. The nutritional yeast, toasted brazil nuts, and miso (not pictured here) bring a light umami-ness that would normally be provided by cheese, without weighing the pesto down or making it overly salty.
This recipe is super quick, the herbs only need to be roughly chopped and parsley stems are totally fine here (i just grab the bunch/es and lob off the bottom half or so of the stems) but! don’t use the stems of the basil or mint, they tend to be tougher and mint stems can have an unpleasant bitterness (plus, the stems aren’t very flavorful)
Use to flavour up some pasta, in salad dressing, toss with roasted vegges (like here), mix with oil for a bread dip….the possibilities are endless.