Whether it’s the bold, leafy flat-leaf Italian parsley or the curly, decorative variety that’s filled your beds and planters, parsley is the hero of this vibrant, flavour-packed Almond & Parsley Pesto.
If you’ve grown an ample supply of parsley this season and can’t bear to see it go to waste, this recipe is for you.
We love herbs that keep on giving and parsley is definitely one of those generous growers. From a small seedling, it can turn into a lush, productive clump that keeps offering more than you can realistically snip in a week. That’s where recipes like this come into their own.
Often treated as a garnish, parsley is actually a nutritional powerhouse, packed with vitamin C, antioxidants, and iron. Its flavour is fresh, grassy, slightly peppery, and when used generously, it adds brightness to anything it touches.
This Almond & Parsley Pesto is a lovely alternative to the more well-known basil pesto—especially if basil is out of season or slow to grow.
How to Store & Freeze Almond & Parsley Pesto
This recipe keeps beautifully in the fridge for 4–5 days in a sealed jar or container, but if you have more parsley than you can handle, make a big batch and freeze it in ice cube trays. Once frozen, pop out the cubes and store in a zip-lock bag or airtight container. That way, you can defrost just what you need, whether it’s for a quick lunch or a last-minute dinner.
Serving Suggestions
Almond & Parsley Pesto is incredibly versatile. Here are some of our favourite ways to use it:
- Tossed through hot pasta or gnocchi
- Stirred into grain salads (quinoa, couscous)
- Spooned over bean or lentil salads for herby depth
- Drizzled over oven-roasted tomatoes or vegetables
- Spread on toasted sourdough or crostini with a slice of cheese
- Swirled into mashed potatoes or hummus
- As a sauce for grilled fish or chicken
- Folded into scrambled eggs or frittata fillings
- A bold dressing for warm potato salad
Almond & Parsley Pesto
Ingredients
- 2 tsp crushed garlic
- 1 cup of fresh parsley leaves
- 1/2 tsp salt
- 1/3 cup olive oil
- 1/3 cup roughly chopped almonds (toasted is best)
Method
- Blend (in food processor or blender) the first three ingredients, until the parsley is finely chopped.
- Add the olive oil slowly while blending until it turns into a puree.
- Add the almonds and processed until all combined, and the almonds are into coarse chunks.
