In this dairy-free parsley pesto recipe, lemon juice and zest pack a citrusy punch to brighten any dish. Try it dolloped on grilled fish or stirred into pasta for an instant flavor boost.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.