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Italian Parsley Pesto

Italian Parsley Pesto 5 Ingredient Recipe


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 Italian Parsley Pesto
This quick and easy 5 ingredient recipe substitutes Italian parsley for basil and Marcona almonds for pine nuts. Mix Italian Parsley Pesto into a vegetable side dish or brush on chicken before grilling or baking.
Italian Parsley Pesto 5 Ingredient Recipe
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Rating: 0
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Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Herbs - Spices
  • 2 cups Italian parsley chopped and packed
  • 4 cloves garlic
Nuts - Seeds
  • 1/2 cup marcona almonds
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Herbs - Spices
  • 2 cups Italian parsley chopped and packed
  • 4 cloves garlic
Nuts - Seeds
  • 1/2 cup marcona almonds
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Italian Parsley Pesto 5 Ingredient Recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Wash Italian parsley. Remove leaves from stems and discard stems. Add 2 cups packed to the bowl of a food processor.
  2. Finely grate cheese. Add to food processor. Peel and press or mince garlic cloves. Add to food processor along with slivered almonds and olive oil.
  3. Process all ingredients until a paste forms.
  4. Note - use good quality olive oil and Parmesan cheese for a more flavorful pesto.
  5. Store unused pesto in a container with a tight fitting lid that just fits it, float a bit of olive oil on top to prevent browning, and refrigerate.
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