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Parsley Almond Pesto


  • • ½ cup unsalted almonds
  • • 1 clove garlic
  • • 2 cups packed flat-leaf parsley, leaves and thin stems only
  • • ½ cup grated Parmesan
  • • ¾ cup extra virgin olive oil
  • • Salt and freshly ground black pepper


  1. • In a food processor, pulse the almonds until finely ground. Add in the garlic, parsley and Parmesan and process into smooth.
  2. • With the machine running, add the olive oil in a stream and process until smooth.
  3. • Season pesto with salt and pepper.
  4. • If tossing with pasta, reserve about ½ cup of the pasta water and add to the pasta to thin as necessary. Adjust seasonings.