This Whole30 Parlsey Almond Pesto is fabulous, light, and perfect for summer. The best part? It's keto, dairy-free, paleo and bursting with flavor.
Cut leaves off parsley stems.
Add parsley leaves, almonds, Dijon and lemon juice to a food processor. I use a mini food processor. Pulse a couple times until coarsely combined.
Next, add half the olive oil. Blend until granular and well combined (but not chunky - make sure those almonds get blended). Check the pesto for consistency. You want it to be thick and wet, but not soupy. Add olive oil a little at a time until the proper consistency is reached.
Season with salt and pepper. I prefer to wait until the end for this step, especially if you are using salted almonds.
Serve with chicken, pasta, zoodles or your favorite veggies. Enjoy!
Store in an air-tight container in the fridge for up to 5 days. Freeze in ice cube trays and cover with foil if you are not planning to use the pesto for a while.
Nutrition Facts: Calories: 150; Total Fat: 16 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 0 mg; Carbohydrates: 2 g; Fiber: 1 g; Sugar 0 g; NET CARBS: 1 g; Protein: 1 g