Here’s a versatile pesto. It’s great with goat cheese as an appetizer, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed with steamed carrots, or mixed with a little cream and chicken broth and served over pasta.

Makes about 3/4 cup.

INGREDIENTS

  • 1 cup (packed) parsley leaves
  • 1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 2 garlic cloves
  • 1/4 cup almond oil or olive oil
  • 1/4 cup freshly grated parmesan cheese (about 1 scant ounce)
  • 1/4 cup canned low-salt chicken broth

    DIRECTIONS

    Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)