Almond Pesto Step-by-Step
60g fresh basil, including stalks
1 garlic clove, peeled
Juice of 1 lemon
125ml olive oil
Pinch of sea salt flakes
Preheat oven to 180c, fan setting.
Place the almonds and garlic on a baking tray and cook for 10 minutes until golden. Once cooked, remove and leave to cool.
Simply place all of the ingredients into a food processor and pulse until smooth. Adding a splash of water to make it even smoother.
Pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.
To make a more classic pesto, simply replace the almonds with pine nuts. Alternatively you can swap out the nuts to make other types of nutty pesto – cashews, Brazil nuts and walnuts all taste delicious. You can also try adding some sun-dried tomatoes or artichokes for a more intense flavour.
Roasting nuts and garlic really heightens the flavour of the ingredients and takes away the harsh raw taste.