Roasted Almond Pesto [vegetarian]

By The Flexitarian
April 30, 2014
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Author Notes: This roasted almond pesto makes a nice change from classic pesto. Perfect on pasta, rice or grains.

Ready in a flash, it will keep refrigerated for 1 week in an airtight container.
The Flexitarian

Makes: 1 portion

  • 1/2 cup flaked almonds
  • 3-4 garlic cloves (crushed)
  • 1 small bunch of basil
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan
  • Salt & Pepper
  1. Heat the almonds in a pan and dry roast them.
  2. When done add almonds and all other ingredients in a blender and whizz until you have the desired consistency.
  3. Season to taste. Adjust amount of olive oil and parmesan cheese to what your own personal taste.

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