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Parsley and Almond Pesto
A super easy and tasty recipe for smokey parsley and almond pesto
Ingredients
- 2 tbsp almonds flaked
- 1 clove garlic
- 25 g parsley
- 1/2 lemon juice and zest
- 1 tbsp parmesan cheese grated
- 100 ml olive oil
- salt and pepper I used smoked salt and pepper but that is purely optional
Instructions
- Toast the almonds in a dry pan for 40 seconds or until just golden and aromatic
- Mince the garlic and then add all ingredients to a food processor and whazz to a sauce consistancy.
- Serve as a dip or sauce for pasta or spread on to crusty bread.
Nutrition
Calories: 1048kcalCarbohydrates: 12gProtein: 8gFat: 112gSaturated Fat: 15gCholesterol: 3mgSodium: 98mgPotassium: 372mgFiber: 5gSugar: 2gVitamin A: 2157IUVitamin C: 63mgCalcium: 167mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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