Almond-Basil-Parsley Pesto

  • Yield 3/4 cups

Teresa Blackburn


1/2 cup parsley leaves, packed
1/2 cup basil leaves, packed
1/2 cup whole toasted almonds
2 -- garlic cloves
1/3 cup almond or olive oil
1/4 cup grated Parmesan cheese
2 tablespoons feta cheese (optional)
1/2 teaspoon salt
-- Freshly ground black pepper


  1. Place parsley, basil, almonds and garlic is the bowl of a food processor. Pulse until finely chopped. Gradually mix in oil and process until puréed. Mix in Parmesan cheese and feta cheese, if using, salt and pepper. Makes 3/4 cup; serves 12.



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