Parsley Pesto with Almonds is super quick and easy to prepare with a few simple ingredients that will bring a flavor boost to your food. It is so versatile and can be used in so many different dishes.
Parsley is chock full of anti-oxidant goodness and is a great addition to family meals. It is an excellent source of vitamin C and K, plus a good source of folic acid, vitamin A in the form of beta-carotene and iron.
Here's what you'll need to make Parsley Pesto with Almonds
- Food processor or this Nutribullet blender is ideal for great results.
- Ground almonds
- Parmesan or any hard cheese
- Extra Virgin Olive oil
- Lemon juice
- Sea salt
- Black pepper
And here's how you make it
- Place the parsley, ground almonds, parmesan cheese, olive oil, lemon juice, garlic, sea salt and black pepper into a blender.
- Blend on high for around 1 minute, scrapping down the sides to get all that lovely, gloriously green parsley pesto blended perfectly.
and voilà you have a brilliant pesto sauce to brighten up your meals!
How to use Parsley Pesto
You can use this pesto in a variety of ways to liven up food!
- Run the pesto through just cooked pasta.
- As a dip.
- With fish or chicken dishes.
- In sandwiches.
- Drizzled over salads.
- Run it through home-made hummus.
- Love it over burgers!
Can you freeze leftover Parsley Pesto?
- Yes! Freeze any leftover pesto in ice cube trays and pop into the freezer. It should last well for 3-4 months. Warm gently over a low heat or let defrost for an hour or so before using. Excellent for an even quicker ready meal!
- If you don't want to freeze, put a sliver of olive oil over the top of the pesto to keep it fresh in the fridge for a couple of days.
I hope you'll agree that pesto's are super speedy to whip up in a few minutes. We like to keep all of these ingredients to hand, most are store cupboard/fridge staples. I've been growing some of my own herbs on the kitchen windowsill for some time now, so usually have a good supply to hand but supermarkets do have those handy little packets of ready cut herbs that make it easy too!
Why make your own?
Of course, you can buy ready made jarred pesto as a standby store cupboard staple and we have at times. But pesto's are so quick and easy to prepare and you will know exactly what is in your pesto. You can also adapt the amounts used, e.g. no salt and less cheese if you have dietary concerns.
Also be sure to try this Pesto Sauce that's made with basil.
A note about Olive oil
For pesto's and salad dressings we always uses Extra virgin Olive oil. Extra virgin Olive oil (EVOO) is the first, cold pressing of the olive fruits and has a richer, somewhat nuttier flavour and adds the most nutritional benefits to your recipes. Take a look at this Olive oil website for an excellent read on the different grades of Olive oils.
For more delicious pesto related recipes:
- Cheesy Parsley Pesto Baked Potatoes
Nutritional Info Links:
Parsley Pesto with Almonds
- 2 handfuls Flat leaf Parsley
- 3 Tablespoons ground almonds
- 3 Tablespoons Parmesan or any hard cheese, finely grated
- 5 Tablespoons extra virgin Olive oil
- 2 small garlic cloves, minces
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Place the parsley, ground almonds, parmesan or hard cheese, olive oil, lemon juice, minced garlic, sea salt and freshly ground black pepper into a food processor.
- Blend for around 1 minute (or more depending on the strength of your food processor), scrapping down the sides to make sure all is well blended.
- Serve with pasta, in sandwiches, as a dip, over chicken and fish, etc.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.Rate this Recipe
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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