Sunday, July 27, 2014

Toasted Almond Pesto

This is the third summer I have been in this house, but the first that I have had a garden!  There are tons of beautiful, bright flowers mixed in with herbs, lettuces, and vegetables!  It is so nice to have a little herb box and just pick some fresh, not only is it convenient, but I swear it just tastes better!

What do you do when you have a lot of fresh basil, and not enough time to eat it fresh?!  PESTO!!  I decided to make it vegan-friendly since my Dad (who is vegan) flies in tomorrow to stay for a while, and I really just didn't feel like buying a block of parmesan reggiano because I don't eat a lot of dairy myself!

What You Need:

  • 2 1/2 cups fresh Basil
  • 1/2 - 3/4 cup olive oil
  • 1/4 cup roasted whole almonds (roasted pine nuts, or roasted sunflower seeds could also be used!)
  • 2 garlic cloves
  • Salt & Pepper to taste
  • Optional:
    • 1/4 cup freshly grated parmesan reggiano

What You Need To Do:

  1. In a food processor, pulse roasted almonds and whole garlic cloves until well ground.
  2. Add basil, olive oil, and optional parmesan reggiano.  Pulse until incorporated, but do not over mix!!
  3. Taste for seasoning, if necessary add a small amount of olive oil.

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