Simple Basil Almond Pesto
Ingredients
-
2
cups
basil leaves, loosely packed
-
3
Tbsp
dry-roasted, unsalted almonds
-
3
cloves
garlic
-
⅓
cup
grated parmesan cheese
-
2
Tbsp
lemon juice
-
¼
tsp
salt
-
⅓
cup
olive oil
-
a pinch
crushed red chili flakes (optional)
Instructions
- Add basil, almonds, garlic, parmesan cheese, lemon juice, and salt to a food processor and pulse until finely chopped.
- Scrape down the sides as needed.
- With the motor running, slowly add olive oil until emulsified and creamy.
- If a thinner consistency is desired, add a little water.
- Store in a sealed, airtight container in the fridge for up to a week or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
8
Calories
94
Total fat
9.2g
Total carbohydrates
1.6g
Total protein
2.3g
Sodium
76.6mg
Cholesterol
0mg
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