If you follow me on Instagram, you know I love this pesto, I have posted it many times in my IG stories. It’s delicious, rich in apigenin and great as a spread on flax bread, too. Otherwise, it’s fantastic on grilled vegetables or mixed with shirataki pasta. On this picture you see actually pesto made with pumpkin seeds instead of walnuts, can’t decide which one is better.
An important ingredient is Japanese ume-su, very rich in umami. The traditional Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its slightly acid taste makes it suitable for the same purposes as vinegar. With one difference: Ume Su is very salty, and it is not necessary to add salt to your preparation. I highly recommend it in vegan cooking, it’s a fantastic condiment. But, if you dont have it on hand, just use salt, 1-2 tablespoons of water and 1 tbsp apple cider vinegar.
Apigenin is a flavonoid that causes neural stem cells to form new neurons. It also has been shown to kill cancer cells. We all should have lots of parsley pesto!
Ingredients
130 g organic fresh parsley
60 ml extra virgine olive oil
30 ml organic ume-su
40g organic walnuts or pumpkin seeds
1-2 garlic cloves
10g nutritional yeast
Salt
Cayenne pepper
1-2 tablespoons of water, to thin out
Ume-su replacement: 30ml water, 0,5 tsp salt, 1 tbsp apple cidre vinegar
Place washed parsley and all ingredients beside walnuts in a high-speed blender and blend well. Add nuts first when everything is smooth, eventually thin out with 1-2 tablespoons of water. Let cool and store in a fridge, it will stay fresh for 5 days.
Love and light and stay healthy!
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