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Parsely Pesto - A Thyme to Plant

(recipe, Williamsburg Farmers Market)


This Pesto was demonstrated live at our market during Herb Day on May 1, 2010 by Nicole Schermerhorn of A Thyme to Plant Herb Farm in Glen Allen, VA.


  1. 1 clove of garlic
  2. ¼ cup almonds
  3. 1 cup of fresh parsley
  4. 2 tsp. lemon juice
  5. ¼ cup olive oil
  6. ¼ tsp. sea salt


  1. In a food processor or blender, combine garlic and almonds.
  2. Process for 20 seconds or until chopped.
  3. Add parsley and process for 30 to 40 seconds or until chopped.
  4. With motor running, add lemon juice and ¼ cup of olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency.
  5. Taste and add salt as desired; process 3 seconds to blend.
  6. Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.