Quinoa and Parsley Pesto

Prep Time: Less than 10 minutes
Cooking Time: 15-20 minutes
Serves 4
Makes 1 cup pesto

  • 1 cup quinoa
  • 2 cups water
  • 3 garlic cloves, peeled
  • 3 cups fresh basil leaves, packed
  • ¾ to 1 cup fresh parsley leaves, packed
  • ¼ cup pine nuts
  • ⅓ to ½ cup extra virgin olive oil
  • ⅓ cup freshly grated Parmesan cheese
  • Sea salt and freshly ground pepper to taste
  1. Combine the rinsed quinoa and water in a saucepan. Bring to a boil, cover and reduce to a simmer. Cook for about 12-15 minutes, until the water has been absorbed. 
  2. While the quinoa is cooking, add garlic to food processor and chop. Add the herb leaves and chop. 
  3. While the motor is running, add the nuts and olive oil, starting with the lesser amount of oil. 
  4. Add cheese and process again. If the pesto seems too dry, add remaining olive oil. 
  5. When the quinoa is ready, add about ⅓ cup of the pesto. 
  6. Season with salt and pepper.
Save the remaining pesto for about a week or freeze in ice cube trays and use as desired.

Source: Greens Glorious Greens by Johanna Albi & Catherine Walthers