Serves 4
242 cal · 10 min
Parsley, Almond, and Lemon Pesto
Recipe GLPR079563d6a61b56
A vibrant, herbaceous sauce made with fresh parsley, roasted almonds, and tangy lemon juice blended with Parmesan cheese and olive oil. This bright pesto works beautifully as a condiment for pasta, grilled vegetables, fish, or crusty bread. Ready in minutes with no cooking required.
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Ingredients
6 tablespoons Sliced almonds
6 tablespoons Parmesan cheese, finely grated
1 cup Fresh parsley, loosely packed
½ lemon Lemon juice, freshly squeezed
¼ cup Extra virgin olive oil
Salt, to taste
Black pepper, freshly ground, to taste
Directions
Wash your hands thoroughly with soap and warm water before handling ingredients.
Add the sliced almonds, grated Parmesan cheese, fresh parsley, and freshly squeezed lemon juice to a food processor.
Pulse the mixture until the ingredients are coarsely combined, then slowly drizzle in the olive oil while continuing to pulse. Process until you reach your desired consistency—a coarse, chunky sauce or smoother blend, depending on preference.
Taste the pesto and season with salt and freshly ground black pepper as needed. Pulse once more to incorporate the seasonings evenly.
Transfer to a serving bowl and use immediately, or store in an airtight container in the refrigerator for up to 3 days.
