Yield approximately 3 cups
2 tb Garlic cloves, crushed
1 ½ c almond, raw
3 tb Lemon Juice
2 ¾ c Fresh Basil, hand torn *
2 tsp Sea Salt
1 ½ c Extra Virgin Olive Oil
- Mince crushed garlic in a food processor
- Add almonds and blend until the almonds are very fine, but not powder
- Add basil, lemon juice, salt and oil and blend until smooth
- Serve as a dip, add to soups and pastas, use as a spread on pizza or flatbread. The pesto can keep properly refrigerated in an airtight container for 1 to 2 weeks or frozen up to 3 months.
*Tightly Packed Cup
Making Pesto!!
The Finished Product
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