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
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.
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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
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
-
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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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.
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.