Parsley Pesto

Prep Time:
5 mins
Total Time:
5 mins
Makes 3/4 cup


  • 1 clove garlic, chopped

  • ¼ cup almonds, toasted and chopped

  • 3 cups packed flat-leaf parsley leaves

  • ½ cup extra-virgin olive oil

  • Zest of 1 orange

  • Coarse salt and freshly ground pepper


  1. Pulse garlic, almonds, parsley, oil, and orange zest in a food processor until finely chopped. Season with salt and pepper.

  2. Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

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