Parsley pesto

Quick, easy and delicious parsley pesto is addicting!  You can whip this up in NO time at all.

As you know, most parsley comes in bunches and often that bunch has more parsley than I can use right away.  After making this pesto, I will never complain about having leftovers.  It’s so simple to create a versatile pesto to toss with pasta,  slather on a cracker, eat with a spoon…my personal fave, or spread on fresh french bread! You will scream…… wozers!!!

Here’s the easy recipe:

2 – 3 cups of chopped parsley – you can keep the tender stems but discard the larger ones
1 clove garlic
¼ cup almonds – roast in a dry pan on low heat about 10 minutes until lightly browned
¼ cup Parmesan cheese, shredded
1/4 cup + olive oil

Add these ingredients to a food processor and whirl until well mixed.  Then slowly add the olive oil, increase a bit if it is too dry. Salt to taste and dig in.

If you have leftovers, store in a glass jar with a drizzle of olive oil on top to keep it moist.  Stores in refrigerator for 2 – 3 days.  This keeps well in the freezer too, just cover tight!


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4 Responses to Quick, Easy and Delicious Parsley Pesto

  1. Daniela says:

    Easy to prepare and full of flavor- I’m so going to prepare this!

  2. This looks very delicious! Pinning! Thank you for sharing with us at Brag About It!

  3. Amy says:

    So nice to see you, Denise! I’ve never made a parsley pesto before, but it does look yumcious! Thanks for linking up at Best of the Weekend!

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