Name: Parsley-Almond Pesto
Yield: Makes about 3/4 cup
Ingredients: 1 cup (packed) parsley leaves; 1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces); 1 tablespoon fresh thyme leaves or 1 teaspoon dried; 2 garlic cloves; 1/4 cup almond oil or olive oil; 1/4 cup freshly grated Parmesan cheese (about 1 scant ounce); 1/4 cup canned low-salt chicken broth

Here's a versatile pesto. It's great with goat cheese as an appetizer, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed with steamed carrots, or mixed with a little cream and chicken broth and served over pasta.

Recipe information

Yield
Makes about 3/4 cup

Ingredients

1 cup (packed) parsley leaves

1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces)

1 tablespoon fresh thyme leaves or 1 teaspoon dried

2 garlic cloves

1/4 cup almond oil or olive oil

1/4 cup freshly grated Parmesan cheese (about 1 scant ounce)

1/4 cup canned low-salt chicken broth

Preparation

Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

TagsSauce Almond Nut Parsley Herbs & Spices Parmesan Cheese Dairy Thyme Garlic Root Vegetable Vegetable Dinner Brunch Gluten Free Keto Quick Easy No-Cook Food Processor Bon Appétit

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