Bright, garlicky, and packed with fresh herb flavor, this pesto comes together fast in the food processor with toasted pine nuts adding a rich, nutty depth. Fresh flat-leaf parsley gives it a punchy, vibrant color and a peppery bite that's a little more assertive than basil pesto, while a steady stream of good olive oil brings everything together into a thick, spreadable paste. It's endlessly versatile — swirl it into pasta, spread it on toasted bread, spoon it over roasted vegetables, or use it as a base for a grain bowl. The whole batch takes just minutes and keeps well in the fridge for a couple of days, so it's easy to make ahead and have on hand. This one fits neatly into a vegan kitchen, no complicated technique required, just a food processor and a handful of good ingredients.
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Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
Add the garlic cloves to the food processor and pulse 5–6 times until coarsely chopped.
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