Servings | jar |
Ingredients
- 1/2 cup Basil Leaves
- 1/2 cup Almonds toasted
- 4 cloves Garlic Cloves
- 1 teaspoon Lemon Zest
- 1/4 teaspoon Sea Salt
- 1 cup Sun-dried Tomatoes in oil, generous packed
- 1/4 cup Parmigianno Regianno grated
- 1 cup Olive Oil
Ingredients
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Instructions
- Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
- In a large food processor, combine the basil, toasted almonds, garlic, lemon zest and salt. Process until coarsely chopped.
- Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
- Now stream in the olive oil slowly and process until the pesto comes together.
- Serve immediately or store in an air tight container in the fridge for up to six weeks.
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