Whole30 Parsley Almond Pesto In a Bowl

Whole30 Parsley Almond Pesto

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. 

Course Condiments
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 150 kcal


  • 3 bunches flat leaf parsley
  • 1/4 cup Marcona almonds Regular almonds will work
  • 1 tsp Dijon mustard
  • 1/2 tbsp lemon juice
  • 1/2 cup extra light olive oil
  • Salt and pepper to taste


  1. Cut leaves off parsley stems. 

  2. 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.

  3. 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. 

  4. Season with salt and pepper. I prefer to wait until the end for this step, especially if you are using salted almonds. 

  5. Serve with chicken, pasta, zoodles or your favorite veggies. Enjoy!

Recipe Notes

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