Italian Parsley Pesto Sauce
Yield: Makes 1 1/2 cups sauce
Ingredients:
  • 3 cups fresh Italian parsley (about 60 g), chopped
  • 3/4 cup whole raw almonds (about 100 g), without skins
  • 3 garlic cloves, chopped
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • salt and black pepper to taste
Instructions:

In a food processor, blend together parsley, almonds, garlic, lemon juice and Parmesan cheese.

Pour in olive oil slowly while still mixing. Season with pepper and salt at the end (because the Parmesan cheese will add some salt to the pesto).

Pesto will keep well covered in the fridge with a thin layer of olive oil over it.

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