Almond-Basil-Parsley Pesto

Teresa Blackburn
  • Yield: 3/4 cups


1/2cup parsley leaves, packed
1/2cup basil leaves, packed
1/2cup whole toasted almonds
2-- garlic cloves
1/3cup almond or olive oil
1/4cup grated Parmesan cheese
2tablespoons feta cheese (optional)
1/2teaspoon salt
-- Freshly ground black pepper


  1. Place parsley, basil, almonds and garlic is the bowl of a food processor. Pulse until finely chopped. Gradually mix in oil and process until puréed. Mix in Parmesan cheese and feta cheese, if using, salt and pepper. Makes 3/4 cup; serves 12.

Nutritional Info *per serving

  • Calories 96
  • Fat 10g
  • Cholesterol 1mg
  • Sodium 123mg
  • Carbohydrate 2g
  • Fiber 1g
  • Protein 2g