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Use this recipe to give a fresh taste to pesto sauce by making it with walnuts and parsley, then serve over a quinoa salad with leeks and blue cheese.

Use this recipe to give a fresh taste to pesto sauce by making it with walnuts and parsley, then serve over a quinoa salad with leeks and blue cheese.

Savory Pesto Quinoa Breakfast Bowls topped with a soft boiled egg, sliced avocado and toasted pine nuts -- PLUS check out these other amazing quinoa bowl recipes!

Savory Pesto Quinoa Breakfast Bowls topped with a soft boiled egg, sliced avocado and toasted pine nuts -- PLUS check out these other amazing quinoa bowl recipes!

Spring Roll Salad with Coconut-Peanut Sauce - this recipe comes courtesy of Colleen Patrick-Goudreau, Author of "The 30-day Vegan Challenge."

Spring Roll Salad with Coconut-Peanut Sauce - this recipe comes courtesy of Colleen Patrick-Goudreau, Author of "The 30-day Vegan Challenge."

This colorful fall salad is beautiful enough to be served at a holiday gathering and hearty enough to be a quick and easy lunch. Top your kale, Brussels sprouts, and red cabbage with candied maple pecans, sweet apples, freshly grated Parmesan cheese, and tart pomegranate seeds.

This colorful fall salad is beautiful enough to be served at a holiday gathering and hearty enough to be a quick and easy lunch. Top your kale, Brussels sprouts, and red cabbage with candied maple pecans, sweet apples, freshly grated Parmesan cheese, and tart pomegranate seeds.

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