Parsley-Almond Pesto
Here's a versatile pesto. It's great with goat cheese as an appetizer, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed with steamed carrots, or mixed with a little cream and chicken broth and served over pasta.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3/4 cup
Condiment/Spread
Food Processor
Cheese
Herb
No-Cook
Almond
Bon Appétit
- 2 garlic cloves
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Carbohydrate 16 g(5%)
- Cholesterol 13 mg(4%)
- Fat 65 g(101%)
- Fiber 8 g(32%)
- Protein 19 g(38%)
- Saturated Fat 8 g(40%)
- Sodium 295 mg(12%)
- Calories 700
Preparation Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
Preparation Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
