Fresh Homemade Pesto With Almonds

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   Recipe makes about 10 ounces (1 1/4 cups) of pesto.

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   How to toast the almonds:

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   1. In a dry pan (no oil), over medium low heat, add your sliced almonds.

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   2. Cook, toss/stirring every few seconds until golden brown and fragrant. Takes about 2-3 minutes. Watch it though, don't go anywhere because this will happen quick! The oils in the nuts will cause them to burn if you're not careful.

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   3. Once golden, immediately remove from heat and add to food processor (or blender).

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   Now for the pesto:

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   1. In a food processor (or blender) add all your ingredients, except your oil.

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   2. Pulse/puree until all ingredients are combined. Scrape down sides of the bowl.

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   3. With processor running, slowly drizzle in your oil.

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    4. Puree until thoroughly combined and then add pesto to a glass or plastic airtight container with a tight fitting lid. Store in fridge for up to a week! Stir before use, as oil may rise to top.

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    It's great on grilled meats, great on sammies, fantastic on a cheese plate, pizza or pasta dish! Try dipping veggies sticks in it for a healthy dip alternative! Basically pesto is so versatile you can use however your heart desires!

* Per serving · 4 servings · Values may vary.

No additional tips available.