Parsley Pesto/dip

Anyone who knows me knows that I am definitely not a gardener.

parsley garden

One of my daughters got me to take care of her plants while she was away on holidays, which she delivered to me in a nice little terrarium set up. There were 6 plants in total, some succulents and a couple of

flowers of some type.  When she delivered them I protested and asked her if she really knew what she was doing leaving them in my care, I could  not guarantee their safety. She said that it was ok, she trusted me and really, they didn't need much care.. hmm .. well .. she got all the pots back but only 3 plants had survived and even one of those

looked in shock!

Mum and dad gave me some plants for the shop and one thing I seem to be able to grow is parsley,in fact from the one plant they gave me  it has actually gone mad and spread every where in my courtyard,  so I figured I needed to start using it a little more often. 

So here it is ... a way to use large amounts of parsley. 


1 teaspoon of Noccas

3 bunches  of parsley 

(thats about 3 handfuls plucked from the garden)

1 cup of walnuts

1/4 cup of pumpkin seeds

1 avocado

1/2 cup of extra virgin olive oil

4 cloves of garlic

juice from 1/2 lime

Pinch of Himalayan salt


1. Toast the walnuts lightly and throw them in a blender with the Noccas, washed parsley and all the other ingredients but the oil. 

2. Blend until smooth then slowly drizzle in the olive oil.

Thats it!  Ready to serve. 

Serve as a pasta sauce, or mix with a little cashew cream or greek yogurt to serve as a dip. 

I served them with some home made chips. You can also use it as a garnish or a sauce with fish is also yummy. Read all about parsley below