Lilamand homemade almond pesto

Ingredients:

  • 1 bunch of basil
  • 1 clove of garlic
  • 60 g of grated Parmesan cheese
  • 120 ml of olive oil
  • 175 g of Lilamand whole plain almonds

Recipe

1. Recipe: 1. Prepare the ingredients: Wash and dry the basil leaves thoroughly. Peel the garlic clove.

2. 2. Blend the almonds: Add the almonds to a food processor and blend for a few seconds until they have a coarse texture.

3. Add: Add the basil, garlic and grated Parmesan. Pulse the mixture to thoroughly incorporate the ingredients.

4. Add the olive oil. While blending, gradually drizzle in the olive oil to achieve a smooth, creamy texture.

5. Store: Versez le pesto dans un bocal hermétique et recouvrez d’un léger filet d’huile d’olive pour éviter l’oxydation. Pour the pesto into an airtight jar and cover with a thin layer of olive oil to prevent oxidation.

Store in the refrigerator for up to one week.Achetez nos amandes natures entières Lilamand

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