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