Almond Parsley Pesto

Yields
Makes 1 1/4 cups (serving size: 2 tbsp.)

Total Time
25 mins

An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.

Photo: Romulo Yanes; Styling: Claire Spollen

1/2 cup raw whole almonds

2 medium garlic cloves, peeled

2 cups coarsely chopped flat-leaf parsley (leaves and tender stems)

1 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon red chile flakes

1/3 cup finely shredded parmesan cheese

Step 1

Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking pan. Roast almonds until golden beneath the skin and fragrant, about 10 minutes. Cool to room temperature.

Step 2

In a food processor, finely chop garlic. Add almonds and whirl until coarsely chopped. Add parsley, olive oil, salt, and red chile flakes and whirl until parsley is finely chopped. Add parmesan cheese and pulse to combine.

Step 3

Make ahead: Up to 1 day, chilled.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 252Calories from Fat 92

% Daily Value *
Total Fat 27g42%

Saturated Fat 4g20%
Cholesterol 2.6mg1%
Sodium 140mg6%
Total Carbohydrate 2.7g1%

Dietary Fiber 1.4g6%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Almond Parsley Pesto