Parsley Pesto

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.

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