BASIL AND ALMOND PESTO
Author: Kirthana Dorairaj
Serves: ⅔ cup
- 80 grams basil leaves
- 60 grams almonds (I left the skins on)
- 50 grams grated Parmesan
- ΒΌ cup olive oil
- 1 clove of garlic
- Coarse salt
- Freshly ground black pepper
- Combine the basil, almonds, garlic, Parmesan and salt in a blender/food processor and pulse until coarsely chopped.
- Add the oil and pulse again until fully incorporated and smooth. Taste and adjust seasoning.
The pesto can be frozen in containers/ice trays for up to 3 months, and stays good for up to 5 - 7 days in the refrigerator.
Recipe by The Blurry Lime at https://www.theblurrylime.com/condiments/basil-and-almond-pesto/
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