Parsley Pesto



  • 2-3 bunches of parsley
  • 3 tbsp pine nuts / sunflower seeds / almond flakes / walnuts
  • 1 clove of garlic
  • 1 tbsp lemon juice
  • 2 tbsp parmesan
  • 3 tbsp olive oil
  • 1 tbsp EQ Pure Arctic Oil with lemon flavor
  • Salt & pepper


To do: Fry pine nuts, sunflower seeds, walnuts or almond flakes in a dry frying pan to a golden peel, around 1-2 minutes.

Add them to parsley with grated parmesan cheese, chopped garlic, lemon juice, salt & pepper, three tablespoons of olive oil and EQ Pure Arctic Oil into a food processor.

Process until completely combined. Taste and correct seasoning. You can pour the pesto into a sterile jar and keep for up to 5 days in the fridge.