Lemon Pesto

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Lemon Pesto

 

1/4 cup blanched whole almonds

2 cloves garlic, peeled and quartered

3 cups loosely packed basil leaves

1/2 cup olive oil

1/4 cup shredded Parmesan cheese

3 tablespoons lemon juice

 

Place almonds in processor bowl and process for 1

minute until finely chopped. Add garlic and process

for 10 more seconds. Add basil leaves and olive oil

and process 10 more seconds. Add Parmesan cheese and

lemon juice and process 5 more seconds. Mixture should

be slightly chunky. Yields 1 cup.

 

 

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