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Almond and Italian Parsley Pesto

Almond and Italian Parsley Pesto

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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups pesto
Author Barry C. Parsons


  • 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


  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.