Smoky Almond-Parsley Pesto

Photo: Victor Prado

A base of smoked almonds helps to create a rich, earthy pesto.

Yield: About 1 cup (serving size: 2 tbsp.)


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1/2 cup smoked almonds
1 clove garlic, smashed
1 cup lightly packed flat-leaf parsley
1/2 cup plus 2 Tbsp. extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano
Freshly ground black pepper


Prep: 10 Minutes

In a food processor, pulse almonds, garlic and parsley until finely chopped. With machine running, add oil and puree until smooth, scraping down sides of bowl as necessary. Add cheese and pulse to combine. Season with pepper. Serve with shrimp.

Created date

May 2014

Nutritional Information

Calories 221
Fat 23 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 1 mg
Iron 1 mg
Sodium 62 mg
Calcium 44 mg