Powered by Blogger.

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with 
Parsley, Garlic and Almond Pesto.


I like parsley! I believe it is overlooked in the grocery store. This could be due in part because it is placed on each plate in a restaurant and yet, not many munched on it after the meal. Which pretty much placed it in last place, for food. Which is too bad. It is fresh, herb-y and available year round.

I  have spotlighted it in a few recipes, because I love it, for being fresh, herb-y and available year round! You can follow the links to see  Parsley pizza dough, or a Parsley Cucumber salad as well as  Parsley Yeast bread.


This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy!

It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf


4 large cloves garlic - minced

 I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.
2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden


1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.













You should have enough leaves to fill your processor bowl.


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


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


Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Parsley Garlic and Almond Pesto.
Parsley Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups


I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid over hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ the modest mom

24 comments

  1. I like this with the almonds - bit different and super tasty!h

    ReplyDelete
  2. This pesto sounds great. It has all the ingredients that I like, and I bet they smell extremely fragrant! Thank you for sharing this lovely pesto!

    ReplyDelete
  3. minced garlic logs?? Details please.

    ReplyDelete
  4. I love your pesto. I don't like pine nuts so this is a winning combination for me.

    ReplyDelete
  5. That looks really good. Have a great day.

    ReplyDelete
  6. This pesto looks fab! Thanks for the great recipe and for stopping by. It's nice to meet you!

    ReplyDelete
  7. Hi Melynda - I'm so glad you posted this. I have been thinking about some almond pesto and wondering what herb I might use with it - parsley sounds great. I have to try this. Now I'm really interested in your minced garlic logs - how do you do those?

    ReplyDelete
  8. Ooops, forgot to also say, thanks for sharing with Make it with ... Mondays, challenge almonds.

    Sue xo

    ReplyDelete
  9. Congrats to this perfect recipe its fabulous!

    ReplyDelete
  10. This pesto sounds wonderful! I love that you made your own. I want to try to make some from scratch too. I can't wait for warmer weather so I can get my garden going!

    ReplyDelete
  11. Mmmmm, another way to use the parsley in my garden. This really appeals to me.

    ReplyDelete
  12. This looks great! I love that it stays green in the freezer. So good to have on hand! :)

    ReplyDelete
  13. I love parsley too. Your pesto sound delicious and bet it would also be good with walnuts.

    ReplyDelete
  14. Melynda- I really appreciate all your good tips. I never froze my pesto, but from now on I will. Your salad is ever so fresh, colorful, and delicious.
    It's so weird how I make pesto, but always use pine nuts. Almond sound wonderful, and surely adds a yummy flavor.
    Hope you had a wonderful Valentine's

    ReplyDelete
  15. Your parsley pesto looks so fresh and delicious! How do you make those garlic logs?! How interesting!

    ReplyDelete
  16. this recipe is fantastic...but i am enamored with the garlic roll...i have never thought to do that! thank you for sharing with tuesday night supper club.

    ReplyDelete
  17. I love any and all kinds of pesto! I've used parsley before with walnuts - totally delicious! Your garlic log is genius.

    ReplyDelete
  18. Love the idea of the minced garlic roll. I use a lot of garlic in my everyday cooking and this will be something that can cut time.

    Thanks fro sharing.

    ReplyDelete
  19. Hi Melynda
    There is nothing like a great salad with a pesto. I will be using your Pesto recipe with many different dishes, the parsley and almonds sound so good to me. Thank you so much for bringing it to Full Plate Thursday for us to enjoy and please come back!

    ReplyDelete
  20. Thanks for the great recipe. Could you please explain in more details how you prepare the garlic roles for freezing. Sounds like a great idea! Thanks, Paula.

    ReplyDelete
  21. Wow, that's a lot of herbs and I'm loving it! :) Gotta try your recipe soon.

    Amy
    http://utry.it

    ReplyDelete
  22. Sounds fantastic!!
    Hope you will share this recipe at next weeks Seasonal Sunday Event!

    Happy Friday!!

    -Brittany-

    ReplyDelete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top