This is a run-off from my recipe from my Sweet Basil pesto recipe which I have not made in many years.
I have had to add more than my usual amount of grated parmesan cheese as well as using up some of the almond flour leftover from my Almond Milk / Almond Flour recipe.
This pesto is great with pasta and as a pizza sauce.
1 packed cup of Italian parsley leaves, washed & air dried
3/4 cup olive oil
3/4 cup grated parmesan cheese
1/2 cup ground almond or almond flour
salt & pepper to taste
- Place parsley in the food processor & pulse.
- Add the rest of the ingredients & process till almost fine.
- Add more oil if needed to get the blades turning.
- Add salt & pepper to taste.