For a change from guacamole or classic pesto, this creamy blend brings together flat-leaf parsley, avocado and sunflower seeds for a result that is both fresh and nourishing. Garlic and lemon wake everything up without ever masking the green, herbaceous taste of the parsley. It works just as well as a dip or as a spread, on cucumber rounds or inside a stuffed pepper. A quick recipe that easily finds its place in weekday meals.
Raw avocado and flat-leaf parsley pesto with sunflower seeds
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Ingredients
- 1 bunch of flat-leaf parsley
- 1 ripe avocado
- 2 to 3 cloves of garlic
- The juice of 1 lemon
- 35 g raw sunflower seeds
- Himalayan salt, to taste (or the equivalent of 1 tablespoon - 15 ml - of seawater)
Method
- Blend the parsley, avocado, garlic, lemon juice and sunflower seeds in the food processor until the seeds are properly ground.
- Scrape down the sides of the bowl if needed and blend again.
- Season with salt to taste.
- Keep in the fridge in a sealed jar.
Tip
For a lighter touch, serve this pesto on cucumber rounds or inside a stuffed pepper with sprouts and hemp seeds. Avocado darkens on contact with air: pour a thin layer of olive oil over the surface of the jar and seal it tightly, and the pesto keeps its green colour for two days. If you make it ahead, keep a little lemon juice aside to adjust it just before serving.
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FAQ: your questions about raw avocado and parsley pesto
What is the recipe for pesto with parsley?
The principle is the same as with basil: a bunch of flat-leaf parsley picked off the stems, one or two cloves of garlic, seeds or nuts for body, lemon juice and olive oil. Parsley needs a little more acidity than basil to soften, which is why this recipe uses a whole lemon. Pulse rather than blend continuously to keep some texture, and only salt at the very end.
What is the real recipe for homemade pesto?
Traditional Genoese pesto brings together basil, pine nuts, garlic, parmesan, pecorino, olive oil and salt, crushed in a mortar. This raw version follows the same logic - a herb, a fat, a nut or seed, garlic, salt - but replaces the cheese with avocado, which brings the same roundness without any dairy. Sunflower seeds take the place of the pine nuts, far cheaper and just as effective.
What is Philippe Etchebest's pesto recipe?
Chefs' recipes almost all start from the same trio of fresh herb, nut or seed and good olive oil, with two pieces of advice that come back again and again: never heat pesto, and finish it just before serving to preserve its colour. Both principles apply here too: avocado and parsley lose their brightness in light and heat. Make this pesto at the last minute, or store it cold and well away from the air.
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