Parsley Garlic and Almond Pesto

Are you and your family and pesto fans? If so, you will love this easy and delicious parsley and almond pesto. Parsley Garlic and Almond Pesto is the perfect wintertime pesto to make and enjoy! 

I actually like parsley! It has a simple earthy herb-y quality about it that is easy to work with. Plus it is available year-round! High in vitamins A, C, and K, I try to use it regularly.  Unfortunately, parsley is often overlooked in the grocery store. This might be because while it has been a featured garnish for cafes and restaurants through the years, not many have actually munched on it after the meal. Which pretty much places it in the last place in the category of favorite foods to enjoy. 

Needless to say, through the years I have taken up the challenge to spotlight parsley in a few recipes. Why? Because it is delicious, available year-round, and full of nutrition! Making parsley something I do not pass by in the produce aisle, she said while turning on the spotlight...I hope you too are interested in more recipes featuring parsley. If so, take a look at some of these! All are delicious and each one offers a fresh take on delicious flavor:

Parsley Buttermilk and Parmesan Cheese Dressing.

Chimichurri Sauce. 

Parsley Honey and Lemon Salad Dressing.

Vegetable Bouillion Concentrate.

Sourdough Parsley and Parmesan Cheese Muffins.

While Parsley Garlic and Almond Pesto is a bit different from the standard basil pesto we enjoy its deliciousness. And like most other pesto, it makes a great spread on a sandwich in place of mayonnaise or put mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes, and anything else you might desire in your sandwich, and enjoy! It is also delicious in the usual pesto places, like over pasta, stirred into soup, as well as folded into cooked rice for a delightful side dish.

We also enjoy it as a simple salad mixed with tomatoes, cucumbers, and large crunchy croutons...

Some thoughts on this recipe:

I prefer storing pesto in the freezer to keep it fresh and the color vivid and beautiful.

When ready to use, remove it from the freezer for about 30 - 45 minutes and let it thaw slightly. Use a fork to pick off mounds of pesto. You may also use a knife to cut off slices but do so with care...

A small container (rather than a large one) used to store the pesto in the freezer will result in faster thawing...

Ingredients needed for this recipe:

• Curly leaf parsley
• Flat-leaf parsley
• olive oil
• garlic
• parmesan cheese
• salt
• sliced almonds

You will also need the following:

• large baking pan
• food processor 
• cutting board
• kitchen knife
• measuring spoons
• measuring cups
• kitchen toweling or paper towels
• silicone spatula
• storage container with a tight-fitting lid

Now we are ready to begin!

Parsley Garlic and Almond Pesto
by the seat of my pants!

3 bunches parsley - I used 2 curly leaf style and 1 bunch of flat-leaf
4 large cloves garlic - minced

2 t salt

1 1/2 c sliced almonds 
1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 c water

Wash the bunches of parsley. Shake to remove most of the water, and pluck the leaves from the stems. Lay the plucked leaves out on a towel, roll up and twist in opposite directions, then fold in half. You want to towel to absorb the water and dry the leaves as completely as possible. Set aside.

Mince the garlic, set aside.

Place the sliced almonds on a large baking sheet, place in a 325-degree oven, watching carefully until fragrant and beginning to toast. Remove and set aside to cool. 

Place the parsley leaves into the food processor bowl. Push down gently if the volume is overflowing. 

Add salt, garlic, and sliced almonds. Add 1 c olive oil and begin processing.

Stop the food processor, scrape down sides, add the remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.

Add water slowly while running the processor motor, and when a creamy texture is achieved, stop adding water and stop the motor. Scrape down sides of bowl and package for keeping. Males approximately 3 cups

Storage options for Parsley Garlic and Almond Pesto. Store tightly covered in the freezer for up to 1 year. 

UPDATE:  For your convenience, a "copy and paste" version of Parsley Garlic and Almond Pesto has been included below. 

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Printable "copy and paste" version:

Parsley Garlic and Almond Pesto
by the seat of my pants!

3 bunches parsley - I used 2 curly leaf style and 1 bunch of flat-leaf
4 large cloves garlic - minced

2 t salt

1 1/2 c sliced almonds 
1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 c water

Wash the bunches of parsley. Shake to remove most of the water, and pluck the leaves from the stems. Lay the plucked leaves out on a towel, roll up and twist in opposite directions, then fold in half. You want to towel to absorb the water and dry the leaves as completely as possible. Set aside.

Mince the garlic, set aside.

Place the sliced almonds on a large baking sheet, place in a 325-degree oven, watching carefully until fragrant and beginning to toast. Remove and set aside to cool. 

Place the parsley leaves into the food processor bowl. Push down gently if the volume is overflowing. 

Add salt, garlic, and sliced almonds. Add 1 c olive oil and begin processing.

Stop the food processor, scrape down sides, add the remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.

Add water slowly while running the processor motor, and when a creamy texture is achieved, stop adding water and stop the motor. Scrape down sides of bowl and package for keeping. Males approximately 3 cups

Storage options for Parsley Garlic and Almond Pesto. Store tightly covered in the freezer for up to 1 year. 

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