Roasted Almond & Parmesan Pesto

Roasted Almond & Parmesan Pesto created by Nif_H

A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • Place the almonds, garlic, Parmesan cheese and lemon juice in a food processor and pulse to roughly chop.
  • Combine the apple juice and olive oil and, with the motor running, drizzle it in to make a thick, chunky sauce; season with salt and pepper, to taste.
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"A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio."
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  1. Nif_H
    Roasted Almond & Parmesan Pesto Created by Nif_H
    Reply
  2. Nif_H
    I really like almonds and parmesan so this really appealed to me. The only problem I had was that the garlic was very overwhelming so I would cut back on it for sure. And I like garlic! I made this exactly as listed and topped it with some toasted almond slivers. Made for Went to the Market. Thanks! :)
    Reply
  3. weekend cooker
    An easy to make recipe. Took Sharons advice and used it for a dip. mADE FOR 1-2-3 HIT wonders.
    Reply
  4. Sharon123
    This made a great dip for crackers! Different and easy to make! Thanks! Made for Newest Zaar Tag!
    Reply
  5. bluemoon downunder
    A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.
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