Recipe by Amira Georgy
It’s so simple to make your own pesto, and this recipe for Basil & Almond Pesto is a tasty variation on the traditional recipe, which is usually made with pine nuts. Toss it through pasta, dollop over grilled meats or stir it through soup for a burst of flavour.
MAKES 1 cup PREPARATION 10 mins COOKING 5 mins
HALVE IT / DOUBLE IT / EAT IT TOMORROW / GLUTEN FREE
Place 1½ cups firmly packed basil leaves, ⅔ cup (110g) toasted unsalted almonds and 2 garlic cloves in a food processor. Process until very finely chopped. With motor running, add ⅔ cup (160ml) extra virgin olive oil in a thin, steady stream and process to a thick paste. Transfer to a bowl and stir in ½ cup (40g) grated parmesan. Season.
Nutrition info (per tablespoon):
713 kilojoules, 17g total fat (3g sat fat), neg carbohydrate (neg sugar), 1g fibre, 3g protein, 52mg sodium. Read more about our Nutrition Information.