July 16
Parsley Basil Pesto

Parsley Pesto

I find it incredibly fustrating that alot of the dairy free products on the market also contain corn products.  Likewise, when they display a ‘may contain dairy’ statement on them.  I’m very sensitive to dairy, so I avoid them all.

Coconut-based cheese is one example of this.  However, I can get my hands on 2 different types of coconut based cheese which is gluten, dairy and corn free with no may contain statements.

I used to love a good quality parmesan!  It was one of my favourite cheeses.  If you however can tolerate or eat cheese then it goes without saying that you should use your favourite parmesan in this recipe.

I’ve been busting to share this recipe with you.  I’ve been making it for quite a long time now.  Last Christmas, we had it with our baked ham and green salad and it was divine.  For Bella’s last birthday we had it with gluten free sausages, potato and green salads.  I make a super tasty pesto pasta with it, and it’s so incredibly easy during the week when you want a quick lunch for work or school or for dinner.  I also love it on eggs, and often I blend it smoother for a dip when we are entertaining.

You can use milk-based parmesan in this recipe too!

If you don’t have a thermomix, then use a blender, and blend til you have a slightly rough texture (or to your desired texture).

We love the extra kick that you get from using Basil Essential Oil.  However, you can skip it completely and it will still taste great, but the addition of the essential oil takes it to that wow level.  I do use pure and authentic essential oils, so please do not ingest or add essential oils without reading the label of the bottle.  If you would like more information on essential oils, please click here.

Parsley Pesto

Prep time Processing time Total time
2 mins 3 mins 5 mins

Author: Essential Olie


  • 80g Coconut or Dairy Free Parmesan Cheese
  • 50g Pine Nuts*
  • 1/2 Garlic Clove
  • 15g fresh Basil Leaves
  • Whole Bunch of fresh Continental Parsley Leaves and Stalks
  • 150g Macadamia Nut Oil**
  • 1/4 teaspoon Himalayan Rock Salt or Celtic Sea Salt
  • 2 drops Basil Essential Oil

Thermomix Method

  1. Add all ingredients into the bowl and blend on Speed 6 for 40 seconds.
  2. Store in an airtight jar in the refrigerator.

*My pine nuts are usually activated, as I have my own dehydrator so I batch soak and dry all of the nuts we consume in our house.

**We love using Macadamia Nut Oil, however, it’s just as tasty with Extra Virgin Olive Oil.