This vibrant, tangy pesto made from almonds and parsley makes a nice change from the standard basil and pine nut pesto. The work of moments, this pesto can be used to add va-va-voom to sandwich fillings and vegetable side dishes or can be enjoyed stirred liberally through pasta.
Parsley is the world’s most popular herb, and is packed full of vitamin K and vitamin C. However, parsley also has some more unusual health benefits due to its high concentration of volatile oils. These volatile oils, in particular myristicin, have “chemoprotective” qualities, which combat toxic carcinogen chemicals. Almonds, meanwhile, have their own benefits, being one of the highest protein nuts and are especially high in vitamin E and manganese.
- 1 Large bunch parsley leaves (about 275ml packed down in a measuring jug)
- 2 1/2 ounce whole almonds, toasted
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 garlic cloves
- 4 Tbs almond oil or olive oil
- 1oz freshly grated Parmesan cheese
- 4 Tbs stock
1. Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper.
The pesto can be kept for for 3 days in fridge