Parsley, Almond, and Lemon Pesto

Name: Parsley, Almond, and Lemon Pesto
Yield: 4 Servings
Ingredients: 6 tablespoons sliced almonds; 6 tablespoons Parmesan cheese; 1 cup fresh parsley; 1/2 lemon, juiced; 1/4 cup olive oil (or cooking oil of choice); salt & pepper to taste, optional

Source: Bronson Wellness Center Bronson Healthcare - Michigan

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-06.

Instead of basil, this recipe uses fresh parsley to make a pesto that is simply delicious!

Makes

4 Servings

Ingredients

6 tablespoons sliced almonds
6 tablespoons Parmesan cheese
1 cup fresh parsley
1/2 lemon, juiced
1/4 cup olive oil (or cooking oil of choice)
salt & pepper to taste, optional

Directions

Wash hands with soap and water.
In a food processor, combine the almonds, cheese, parsley, and lemon juice.
Slowly pour in oil and mix it into the rest of the ingredients.
Season with salt and pepper, if using.

Notes

Learn more about: Herbs Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.