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