Parsley-Almond Pesto


  • ¼ cup canned low-salt chicken broth
  • ¼ cup freshly grated Parmesan cheese (about 1 scant ounce)
  • ¼ cup almond oil or olive oil
  • 2 garlic cloves
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1/3 cup (generous) whole almonds, toasted (about 2 ½ ounces)
  • 1 cup (packed) parsley leaves

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. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

View full recipe at SpringPad


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