Almond Pesto

I had pesto for the first time a few months ago at my summer program and could not get enough! The fresh, garlicky, nutty flavors of it were so delicious that I knew I had to make it again at home. So, as summer is coming to a close, I just knew I had to make a batch of yummy pesto pasta to enjoy my basil harvest. Enter, this AMAZING pesto pasta. It is super easy to make, and instead of using pine nuts, I used almonds, which are much cheaper and more accessible. Aside from pasta, this recipe can be used in salads, sandwiches, soups, dips, or even proteins like fish or chicken. I hope you enjoy!

The basil I harvested from my garden!

Blending all of my ingredients together in the food processor! Super easy!

Just after a few minutes of processing, the result is a super fresh pesto!

Storing for later in a Tupperware container.

*Tip: This recipe makes enough pesto for about a 1/2lbs of spaghetti.

Ingredients:

• 2 cups packed basil

• 1/3 cup almonds

• 1/3 cup parmesan cheese, grated

• 1/3 cup olive oil

• 4 garlic cloves

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon lemon juice

Directions:

1. Pluck the basil leaves from the stem, wash them, and pat dry.

2. Combine all of the ingredients in a food processor and pulse until a homogenous mixture is formed.

3. Dollop over pasta or store in the fridge for up to a week or in the freezer for 2-3 months.

Bon Appétit!