Almond-Basil-Parsley Pesto
- Yield 3/4 cups
Teresa Blackburn
Ingredients
- 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
Instructions
- 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.
