From the Pantry Butler kitchen
Parsley, Almond, and Lemon Pesto
Instead of basil, this recipe uses fresh parsley to make a pesto that is simply delicious! USDA MyPlate Kitchen — Bronson Wellness Center — Bronson Healthcare - Michigan (public domain), via myplate.food
Ingredients
- 6 tablespoons sliced almonds
- 6 tablespoons Parmesan cheese
- 1 cup fresh parsley
- 1/2 lemon, juiced
- 1/4 cup olive oil — or cooking oil of choice
- salt & pepper to taste, optional
Method
- Wash hands with soap and water.
- In a food processor, combine the almonds, cheese, parsley, and lemon juice.
- Slowly pour in oil and mix it into the rest of the ingredients.
- Season with salt and pepper, if using.
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