Love pasta but looking to switch up your sauce? Enjoy a delicious Almond Parsley Pesto for a super flavorful and fresh twist! Perfect for zucchini noodles and so much more, it's sure to be a hit. Plus, it's so quick and simple to make, you’ll be making it again and again!
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🧾 Parsley nutrition facts
Not only is this almond parsley pesto incredibly delicious, but it's also incredibly nutritious. Parsley is rich in many vitamins, particularly vitamin K. It is also a great source of vitamins A and C and a good source of calcium, iron, magnesium, and potassium, making this pesto a great addition to any dish.
⭐ Why you'll love this recipe
- Only 4 ingredients.
- Extremely easy to make.
- Ready in 5 minutes.
- This recipe is dairy free, vegan, paleo and whole30 compliant.
📖 Ingredient notes
Making a parsley pesto might seem like an intimidating culinary feat, but with the right ingredients it's surprisingly easy!
- Fresh parsley. There are two types of parsley : curly-leaf parsley and flat-leaf parsley. For this recipe, you can use either one of them but my personal favorite for this pesto sauce is curly parsley as I find it more flavorful. And if you have some leftover parsley, you can make my Beet and Carrot Juice or my Beetroot and Feta Salad.
- Olive oil. Make sure to use extra virgin olive oil. It is made from pure, cold press olives. It will also give a delicious olive flavor to your almond parsley pesto.
- Almond flour. It will give a delicious nutty flavor to your parsley pesto sauce.
For the quantities and complete list of ingredients for this vegan almond parsley pesto sauce recipe, please see the recipe card below.
- Parsley substitution. You can make this recipe with basil if you prefer.
- Almond flour substitutions. You can use walnuts, hazelnuts or pine nuts.
Making this almond parsley pesto is surprisingly easy. All you need is a blender and the necessary ingredients. Simply add the ingredients to the blender, blend until smooth, and you'll have delicious parsley pesto ready in minutes.
🥣 Step by step instructions
Wash and dry the parsley leaves
Place parsley, almond flour, olive oil and salt in a blender.
Process until smooth
Transfer your almond parsley pesto to an airtight container or screw the lid of your blender container if it has one.
I recommend using a small blender if you follow the quantities indicated here. If you use a large blender, I recommend multiplying the quantities by 2 or 3.
💬 Recipe FAQs
Store your homemade pesto in a glass airtight container in the fridge.
Pesto can last up to 4 days in the fridge, stored in an airtight container.
🥗 How to use it
Whether you're looking for delicious dishes, or just want to spruce up your regular dinner routine, this almond parsley pesto is sure to satisfy.
- You can add this parsley pesto to steamed cooked vegetables for a super flavorful twist.
- Use it as a dressing for tomato salad.
- Spread it on crackers or bread.
- Put it on top of your pasta or gluten free zucchini noodles.
And for those who are not vegan, you can:
- Pair it with smoked salmon.
- Use it as a condiment for your grilled meat (chicken, steak...)
🍲 Other recipes using herbs
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