Fresh Parsley Pesto

• 3/4 cup parsley
• 1/4 cup tahini
• 1.5 tablespoons umeboshi plum paste
• 1/2 cup water
• 3 whole scallions, chopped

1. Pack the parsley into a generous 3/4 cup - more is better, so don't be shy or a perfectionist!
2. Chop the scallions.
3. Put the parsley and scallions in a blender. rnI mix the tahini, umeboshi plum paste and water in a glass measuring cup to "capture" all the tahini, and pour the mixture into the blender.
4. Start with a chop pulse to break down the parsley, then hit "puree" for a minute or two.rnPour the pesto out into a small bowl or jar immediately as it will settle unevely in the blender if allowed to sit too long. It keeps on the counter for an hour or two before dinner. rnSpoon over steamed vegetables with grains and a plant protein. We've been steaming cubed tofu over the veggies, or frying up the Westsoy seitan - yes, seitan! Someone recommened it and after years of avoiding seitan and being post-vegetarian, when I opened the package, my husband and I both exclaimed "ew!" when we saw it but frying in coconut oil in a cast-iron skillet, it actually is quite good and high in protein.rnStore any leftover pesto in a jar in the fridge. Much as I'd like to make a big batch, it's worth making it over and over because half the purpose is capturing the nutrition that only comes from its freshness.

parsley, tahini, paste, water, scallions

Taken from food52.com/recipes/38848-fresh-parsley-pesto (may not work)