Quick & Easy Parsley Hemp Pesto Noodles Recipe
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Kid-friendly
Main meals
Snacks
A pesto, but make it parsley. Because almost any herb can be transformed into a moreish, chunky, springtime pesto when blitzed together with the likes of lemon, garlic, olive oil, and vegan cheese!
You will need
Serves 2
- 2 cups firmly packed continental parsley leaves
- 1/2 cup hemp hearts
- 1 lemon (zest and juice)
- 1 clove garlic
- 100g vegan parmesan cheese, finely grated
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly cracked black pepper
- 1 pack udon noodles (or rice noodles)
Recipe: Panacea's Pantry
Directions
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Step 1
Wash the parsley and remove the leaves from the stem. Discard stems, or place in the freezer to use in homemade stock.
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Step 2
Add parsley, hemp and lemon zest to the food processor and pulse until the herbs are well chopped. You want them to look finely chopped but not at all pureed. Add in the garlic and parmesan and pulse about 8 times, or until well incorporated.
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Step 3
With the food processor running, stream in lemon juice and olive oil. As soon as the liquid has been added turn off the food processor. Remove the lid and blade from the food processor. Add 1/4 teaspoon salt and black pepper and stir to combine. Taste, adding extra salt if you prefer. Transfer to a container and set aside.
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Step 4
Bring a medium–sized pot of water to a boil then add udon noodles. Cook as per packet instructions, then immediately drain (reserve 2–3 tablespoons of the cooking water). Return the noodles to the pot with the cooking water and 1/3 cup of your pesto. Combine well, adding extra pesto if desired.
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Step 5
Serve into bowls. Top with chopped spring onion or any other embellishments you might like.
Variation
Aside from noodles and pasta, this pesto is also delicious in toasties with some melty vegan cheese and veg!
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Hot tip!
Store leftover pesto in the fridge for up to 5 days.
Recipe: Panacea's Pantry
