July 4th, 2012

Parsley Almond Pesto

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

Parsley Almond Pesto by Early Morning Farm CSA1 clove garlic
1 bunch chopped flat leaf parsley
¾ teaspoon salt
1/3 cup olive oil
1/3 cup unsalted almonds

Combine all ingredients in a food processor and pulse until smooth.  Delicious mixed into pasta with diced fresh heirloom tomatoes

To Store: transfer to a bowl, cover and press a piece of plastic wrap against the surface, or cover surface with olive oil, refrigerate.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.



Posted in: Gluten Free, Pesto, Recipes, Vegan by Anton Burkett
Tags: ,

    From the Web:

    Share Options

    Recipe Index

    Farm Kitchen Favorites


    • No Green Fork Deliveries after Thanksgiving 2017!
    • Why Fall is the Best Time to Join a CSA!
    • Customer Review – Why I Love Green Fork!