Almond Parsley Pesto
For a fresh twist on the classic, this pesto sauce uses almonds and parsley to create a herbaceous pesto. Use to toss through pasta, dress salads, dip veggie sticks and crackers into or spread onto sandwiches and wraps.
Servings: 10
Calories: 171kcal
Equipment
- Food Processor
- Sharp knife
- Colander
- Glass airtight container or jar
Ingredients
- 1 large bunch fresh parsley
- ½ cup whole almonds
- 1 clove garlic peeled
- 2/3 cup extra virgin olive oil
- Pinch sea salt flakes
Instructions
- Add all of the ingredients to a blender or food processor.
- Pulse until you reach your desired texture.
- Transfer to a glass jar or glass airtight container to store.
Notes
One serve is approximately one heaped tablespoon.
Nutrition facts are an estimate only.
Storage
Store in the fridge for up to one week or in the freezer for up to 3 months. To freeze, add the pesto to ice cube trays and freeze. Once frozen pop the cubes out into a freezer bag, seal and freeze.Nutrition
Calories: 171kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 480IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg