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Parsley Pesto

By: 
Chef Mark Reinfeld
parsley pesto
parsley pesto

Serve a dollop atop my vegan Passover entrée, Matzah Encrusted Portobello Mushrooms with Roasted Asparagus.

Ingredients: 
1 cup chopped flat-leaf parsley
¼ cup fresh basil
¼ cup olive oil
¼ cup pine nuts
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
2 teaspoons red wine vinegar, optional
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes, optional
2-4 tablespoons water
Directions: 
  1. Place all of the ingredients except the water in a blender or food processor and blend well.
  2. Add small amounts of water if necessary to reach a creamy consistency. The size and strength of your blender will determine how much water will be required.

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.