I cut the pine nuts and heavy Parmesan cheese and added good monounsaturated fats from almonds and extra virgin olive oil. Believe me, it’s even better than the original.
Fresh Almond Pesto
This recipe coats up to 1 pound of gluten-free pasta and make sandwich wraps for a week! Saves well for about a week.
Makes approx 1-1 1/2 Cups Almond Pesto
2 cups fresh basil leaves
1 cup fresh kale leaves, finely chopped
1/2 cup whole raw almonds
1 garlic clove, roughly chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
To make the pesto, place the basil, kale, almonds, garlic, and sea salt in the bowl of a food processor and pulse to combine. Once the ingredients are somewhat mealy, gradually add the olive oil, processing until the mixture is finally chopped yet still has texture, about 1 minute. Pulse in the lemon juice. Store in a sealed storage container or jar for up to a week!
PS: A super clever idea for instant pesto on hand anytime? Ice cube trays! Just divvy up your sexy pesto into good ol’ ice cube trays and freeze! When you need a pesto fix? Pop a cube into a pasta and toss!