BASIL AND ALMOND PESTO
 
 
Author:
Serves: ⅔ cup
Ingredients
  • 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
Method
  1. Combine the basil, almonds, garlic, Parmesan and salt in a blender/food processor and pulse until coarsely chopped.
  2. Add the oil and pulse again until fully incorporated and smooth. Taste and adjust seasoning.
Notes
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/