Parsley and Sheep Cheese Pesto

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Parsley and Sheep Cheese Pesto

Positive Vitality Parsley and Sheep Cheese Pesto is Gluten Free, Vegetarian, Paleo and Keto


  • 100g Raw Sheep Cheese, mature
  • 1cup chopped Parsley
  • 150ml Extra Virgin Olive Oil
  • 50g Pine Nuts
  • squeeze Lemon
  • pinch Himalayan Salt
  • pinch Black Pepper


  1. Wash and chop parsley.
  2. Roughly chop sheep cheese.
  3. In a blending container place olive oil, cheese, pine nuts, parsley and spices (in this order to make sure cheese is well blended).
  4. Blend all until desired consistency.
  5. Store in a fridge.

Serving suggestions: I love this pesto on linseed crackers with egg half’s on the top. Its a perfect quick and nutritious breakfast option.

By | 2017-02-01T04:38:56+00:00 October 20th, 2016|Dips & Pestos, Ketogenic, Paleo, Recipes, Uncategorized|Comments Off on Parsley and Sheep Cheese Pesto

About the Author:

Ola Van Zyl is Owner of Positive Vitality Nutritional Therapy, Health Coach, Corporate Nutrition Specialist, Sports Nutrition Specialist and Public Speaker. Ola is a graduate of the Institute of Health Sciences in Nutritional Therapy, Dietary Counselling and Functional Sports Nutrition. She is a member of Nutritional Therapists of Ireland. In her work Ola applies the latest theories and research in nutrition, functional medicine and coaching to achieve optimum health. She works with groups and individuals, helping them to gain more energy, to lose weight, to manage stress, improve sleep quality and mood, as well as increase physical performance. Ola believes that nutrition is the key to long and vibrant live and she is very passionate about creating nutritious and delicious recipes to encourage healthy eating.