Almond & Italian Parsley Pesto is great served with crusty bread as a party finger food or tossed with pasta for a delicious, bright, fresh, lunch or dinner.
Here’s the recipe for this tasty pesto that many readers asked for when they saw it combined with penne pasta in the pork chop recipe earlier this week. It’s a great simple addition to any dish you would use pesto like tossed with any plain pasta or spread on crostini for a simple appetizer or hors d’ouevre.
Like this Pesto recipe?
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- 1/2 cup toasted whole almonds
- 1 cup chopped Italian Parsley or basil if you prefer
- 1 clove minced garlic
- 1/3 cup finely grated Parmesan cheese
- extra virgin olive oil
- pinch black pepper
Toast the almonds in a shallow pan for 4-5 minutes in a 375 degree F oven.
Combine all ingredients together in a food processor.
You may want to add more or less oil to the pesto according to taste or the way you plan to serve it.
Taste for seasoning, it generally will not need salt because of the salt content in the Parmesan cheese.
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