Vegan Parsley Pesto with Egg and Avocado (How to Fight Food Waste at Home)

by Fresh Planet Flavor
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This Vegan Parsley Pesto with egg and avocado is a quick (and delicious) way to use up both leftover herbs and nuts at the same time.

This Vegan Parsley Pesto with egg and avocado is a quick (and delicious) way to use up both leftover herbs and nuts at the same time.

Getting food from the farm to our fork eats up 10% of the total U.S. energy budget, uses 50% of U.S. land, and swallows 80% of all freshwater consumed in the United States.

That’s the statement by Natural Resources Defense Council (NRDC) scientist and “food waste warrior” Dana Gunders that begins Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill (full PDF).

Forty percent?

The mission of this blog is to build community at the intersection of health and sustainability, and Gunders makes an excellent point in the publication above that “even the most sustainably farmed food does us no good if the food is never eaten.” So what are some steps that we (as health-conscious, sustainable-supporting home cooks) can take to reduce the staggering amount of food and therefore resources that are never put to good use? There are many round-ups of fun and informative tips already compiled:

In order to do my part, I created this Vegan Parsley Pesto with Egg and Avocado as a quick and delicious way to use up the leftover herbs that are seemingly perpetually wilting in my refrigerator’s crisper drawer. I also have plenty of the remnants of bulk bags of nuts filling my freezer, and an infinitely-customizable pesto is a wonderful way to use them. Last but certainly not the least reason to make pesto? It is delicious on all the things! I drizzled it over egg and avocado here, but it would be wonderful on any kind of meat, fish, or veggie.

This Vegan Parsley Pesto with egg and avocado is a quick (and delicious) way to use up both leftover herbs and nuts at the same time.

This is hands-down my favorite way to re-purpose the leftover herbs losing their freshness in my fridge.

This Vegan Parsley Pesto with egg and avocado is a quick (and delicious) way to use up both leftover herbs and nuts at the same time.

Vegan Parsley Pesto
 
Recipe Type: Entree
Author: Fresh Planet Flavor
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 heaping cups parsley leaves, loosely-packed
  • 1/2 heaping cup walnuts or pine nuts
  • 1/2 cup olive oil, plus more as needed
  • 3 cloves garlic
  • 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • Lettuce, green beans, edamame, cherry tomatoes, avocado and a [url href=”http://www.thekitchn.com/how-to-make-a-soft-boiled-egg-kitchn-cooking-lesson-138819″ target=”_blank”]soft-boiled egg[/url] (optional)
Instructions
  1. To make the pesto, combine all ingredients in a food processor until the nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste, if desired.
  2. Combine lettuce, green beans, edamame, cherry tomatoes, avocado and egg in a bowl if desired, spoon the pesto on top.
 

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20 comments

Kyla Matton Osborne (#RubyWriter) August 30, 2016 - 5:37 am

Why had I never thought to use parsley as a main ingredient for pesto? It’s so simple and yet ingenious! Will have to try your recipe 🙂

Reply
Fresh Planet Flavor August 30, 2016 - 5:49 am

What’s the usual? Basil? I have parsley on hand much more often than basil…

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Angela Quisumbing August 30, 2016 - 6:51 am

This looks amazing. My mouth is literally watering right now. I love avocado with pepper flakes, and don’t get me started on pesto. I never thought of eating it with avocado. Thanks for the recipe.

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Savannah August 30, 2016 - 10:55 am

Oh man, this looks heavenly. The perfect lunch!!! I literally always have parsley wilting in my fridge, so this would be such an easy thing to throw together for my 17-month-old and myself on a busy afternoon. Thanks so much for sharing!! <3

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Fresh Planet Flavor August 30, 2016 - 4:30 pm

Just throw the ingredients in a blender and go!

Reply
Chrissa - Physical Kitchness August 30, 2016 - 2:22 pm

This looks absolutely amazing. I love making pesto with basil and cilantro but have never tried parsley! I am such a stickler for food waste – nothing gets thrown in this house!

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Fresh Planet Flavor August 30, 2016 - 4:28 pm

Good for you! And yummmmm cilantro pesto.

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Madeline August 30, 2016 - 2:37 pm

I love the sound of that pesto! And this bowl looks like perfection. <3 <3

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Bella August 30, 2016 - 3:43 pm

OK this looks and sounds incredible, I need this in my tummy! I gotta make this soon. Thank you for sharing.

Reply
lauren August 30, 2016 - 5:10 pm

This has all of my favorite things! I would never think to put pesto on eggs, but I really need to change my thinking since I am sure it is amazing!

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Fresh Planet Flavor August 30, 2016 - 5:33 pm

Salty, herbal, nutty… it goes really well with eggs for sure. 🙂

Reply
Kristen Kavan August 30, 2016 - 6:51 pm

as I read your blog, I am so starving and this looks amazing!! I need this! 🙂 Looks incredible. Thanks for sharing! I’m pinning for later! x

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Amanda | Maple Alps August 30, 2016 - 8:26 pm

Loving this parsley pesto! So delicious!

Reply
Katie August 30, 2016 - 11:18 pm

My family has been trying to eat more plant-based meals and this looks great! Have never tried making pesto with parsley before!

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Irena Macri August 31, 2016 - 6:22 pm

I adore this!!! I fell in love the moment I saw it pop up on Instagram. There’s nothing like a big bowl of veggies topped with pesto and an egg. Thanks for keeping ‘real’ simple 🙂

Reply
Fresh Planet Flavor September 1, 2016 - 4:19 pm

Aw, thank you! Simple and delicious, just the way I like it.

Reply
Michelle Connelly Walker September 1, 2016 - 12:34 pm

OH MY!! this loooks devine!! anytime you have an avocado and an egg its pure perfection!

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Fresh Planet Flavor September 1, 2016 - 4:19 pm

Match made in heaven…

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Portia @ Obsessed by Portia September 1, 2016 - 7:35 pm

This looks amazing! Pinning and Tweeting! xoxo

Reply
Fresh Planet Flavor September 1, 2016 - 10:16 pm

Aw, yay!

Reply

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