The days when I had too much sweet basil growing in the garden and making pesto for a friend has gone by.
Nowadays, sweet basil is bought from the supermarket and are not always in great shape or bought and not used before they go brown and have to be thrown away. My thumbs have decided not to be as green as fresh sweet basil and as such, I am down to using parsley for my pesto.
This pesto is great with pasta or pizza.
My recipe makes use of the ground almonds from my Almond Milk / Almond Flour, waste not.
1 packed cup of parsley leaves, washed & dried
3/4 cup olive oil
3/4 cup grated parmesan
1/2 cup ground almonds
salt & pepper
- Place the parsley in the food processor.
- Process until is becomes finer. Add the rest of the ingredients (oil, parmesan, almonds) and process till it comes together & is as fine as you can get it.
- Add the salt & pepper to taste, pulse to mix.
- Store in a glass bottle in the fridge.