Smoky Almond-Parsley Pesto

smoky-almond-parsley-pesto Photo: Victor Prado


  • 1/2 cup smoked almonds
  • 1 clove garlic, smashed
  • 1 cup lightly packed flat-leaf parsley
  • 1/2 cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper


In a food processor, pulse almonds, garlic and parsley until finely chopped. With machine running, add oil and puree until smooth, scraping down sides of bowl as necessary. Add cheese and pulse to combine. Season with pepper. Serve with shrimp.

  • Prep Time:
  • Yield: Yield: About 1 cup (serving size: 2 tbsp.)

Nutritional Information

Calories per serving: 221
Fat per serving: 23g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 3g
Fiber per serving: 1g
Cholesterol per serving: 1mg
Iron per serving: 1mg
Sodium per serving: 62mg
Calcium per serving: 44mg

Good to Know

Do you have leftover pesto? Spread it on sandwiches or toss with whole-grain pasta.