This cucumber snack with parsley pesto, is quick and easy to make. It satisfies the munchies and is almost like eating chips with a dip, only nothing is processed or dehydrated. Not only is it delicious, but super healthy and filling as well.
When I first started making this recipe, I used about 2 cups of parsley and loved it. One day, however, I had loads of parsley and needed to get rid of it before it went bad. So I ended up using about 3 cups or more and it totally blew my mind as to how good it was with all that parsley. It might seem strange that you could actually love that much parsley, but honestly, the taste is amazing. It goes great with the spiciness of garlic and jalapeno pepper as well as with the lemon juice and Greek yogurt.
You can omit the garlic and pepper and still have a tasty dip, spread or pesto – whatever you want to call it. The only thing I wouldn’t omit are the tomatoes as they add a nice distinct flavor to it. I’m sure it’s just a personal preference, but for me the tomatoes are what make this so delicious.
You could use this pesto recipe in many other recipes that call for a pesto.
Makes just over 2 cups depending on how much parsley you put in.
1 English Cucumber
For the Pesto/Dip
2-3 cups freshly chopped Parsley
1/4 cup water
1/2 Lemon, Juiced
1 Clove Garlic (optional)
1/2 Jalapeno Pepper (Optional)
1 cup Greek Yogurt
1/2 tsp. Sea Salt (or to taste)
Roughly chop up the parsley and throw into a blender along with the avocado, water and lemon juice. If you love garlic and jalapeno, go ahead and add them as well. Blend until all ingredients are smooth. Add in the Greek yogurt and sea salt. Give it another quick blend and transfer to a serving bowl.
You can serve immediately, or chill for an hour to blend the flavors.
Next, finely dice your tomatoes. You can remove the seeds or leave them in as you like. If removing them you could add them in with the pesto instead of using so much water.
Take the English cucumber and cut into thin slices. Arrange the slices on a serving tray and spoon on some pesto. Add a few dices of tomato and a dash of sea salt. Serve as is, or garnish with some fresh parsley.