Parsley Pesto with Almonds
This parsley pesto with almonds is fresh, garlicky, nutty, and easy to make without pine nuts. Use it as a spread for sandwiches, toss it with pasta, or spoon it over toast, eggs, vegetables, chicken, or fish.
Servings: 1 cup
Ingredients
- 3 cups fresh parsley packed
- 1/2 cup almonds
- 3 to 5 cloves garlic
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil plus more as needed
- Salt to taste
Instructions
- Add the almonds to a food processor and pulse a few times to break them down into smaller pieces.
- Add the parsley and garlic to the food processor.
- Pulse until the parsley, almonds, and garlic start to break down into a coarse mixture.
- Add the Parmesan cheese, olive oil, and a small pinch of salt.
- Process until the pesto reaches your preferred texture. For a thicker sandwich spread, keep it slightly chunky. For a looser pasta sauce, add more olive oil one tablespoon at a time.
- Taste and adjust the seasoning. Add more salt, garlic, Parmesan, or olive oil as needed.
- Transfer the parsley pesto to a glass jar or airtight container.
- Serve with pasta, spread onto toast, spoon over vegetables, or use in sandwiches.
Notes
Blanched almonds will create a smoother pesto. Regular almonds will give the pesto a more rustic texture.
For extra flavor, lightly toast the almonds before blending.
Use mostly parsley leaves and tender stems for the best flavor and texture.
If the pesto is too thick, add more olive oil one tablespoon at a time.
Store in an airtight container in the refrigerator for up to 5 days. Add a thin layer of olive oil on top to help keep it fresh.
Freeze in small portions for longer storage.