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  • kcsimos

parsley pesto

Prep: 5min | Cooking: 10min

Complexity: 1/5


(serves 4)

  • 500g pasta of choice

  • 50g fresh parsley

  • 10 tbsp olive oil

  • salt, pepper

  • 30g almonds

  • 1 garlic clove

  • 30g grated hard yellow cheese of choice (suggest Parmesan/ Grana Padano)


In a blender, process the parsley, olive oil, almonds, garlic, the cheese, and season to taste with 1-1.5 tsp salt, and some pepper.

Use on pasta, chicken, in salads, sandwiches or other.

Pesto lasts for about 1 week in the fridge.

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