2 cups packed Italian and Curly parsley (I mixed the two kinds of parsley for variety)
2 cloves garlic, minced
2 teaspoons salt
1 cup Olive oil
2/3 cup raw almonds
1) Place the garlic, salt and parsley in the food processor (I use a small Cuisinart for easy clean up) and puree.
2) Slowly add the olive oil until well blended.
3) Add the almonds and Parmesan, pulse to chop and puree to a well blended loose paste.
4) Serve over a thin pasta noodle or pick a gluten free variety of pasta! Enjoy! If you have left overs freeze in ice cube trays for winter enjoyment!
The Parsley Almond Pesto Frozen in ice cube trays