Skip to Content

Almond and Italian Parsley Pesto

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.

Almond and Italian Parsley Pesto

Almond and Italian Parsley Pesto

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?

You’ll find lots of other great ideas in our Bread & Baking Category and in our Side Dishes Category.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

You might also like:

Apple Fig Brie Phyllo Bundles

 

5 from 1 vote
Almond and Italian Parsley Pesto
Almond and Italian Parsley Pesto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
A versatile pesto recipe, Almond and Italian Parsley Pesto is great served with crusty bread as a party finger food or tossed with pasta for a delicious lunch or dinner; so bright, fresh and flavorful.
Course: Appetizer
Servings: 2 cups pesto
Author: Barry C. Parsons
Ingredients
  • 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
Instructions
  1. Toast the almonds in a shallow pan for 4-5 minutes in a 375 degree F oven.
  2. Combine all ingredients together in a food processor.
  3. You may want to add more or less oil to the pesto according to taste or the way you plan to serve it.
  4. Taste for seasoning, it generally will not need salt because of the salt content in the Parmesan cheese.
[asa2]1550816551[/asa2][asa2 country_code=”CA”]1550816128[/asa2][asa2]1550815555[/asa2]
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Turkey Dressing and Gravy Panini
← Previous
Turkey Dressing and Gravy Panini
Sweet Potato Salmon Cakes covered in a crispy pankp coating.
Next →
Sweet Potato Salmon Cakes
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Yvonne

Thursday 21st of December 2017

Could you please provide a general guideline for how much oil is needed as a spread on French bread. Thank you.

Barry C. Parsons

Thursday 21st of December 2017

It's really up to you. Add it a little at a time and check it until you get the consistency you want.

Katharina

Tuesday 19th of September 2017

Do you use almonds with or without peel around? (I am writing from Germany and whole almonds are usually available with their peel, so I had to peel them first).

Barry C. Parsons

Wednesday 25th of October 2017

I've used both. It's a matter of preference.

JET

Sunday 19th of March 2017

How much olive oil is needed for this recipe?

Barry C. Parsons

Sunday 26th of March 2017

It really depends on the purpose of your pesto. Less to toss with pasta, more to use as a dip.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!