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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
- Heat the almonds in a pan and dry roast them.
- When done add almonds and all other ingredients in a blender and whizz until you have the desired consistency.
- Season to taste. Adjust amount of olive oil and parmesan cheese to what your own personal taste.