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You are here: Home / Dressing / Pesto with Almonds

Pesto with Almonds

July 6, 2022 by Shelley Updated: March 3, 2023

Pinenuts are out so here’s my workaround. This should be fairly solid as you’ll be adding it to the pesto salad dressing. My first try had the non-traditional ingredients of 1/2 tsp lemon zest and 1 tbsp of lemon juice.

40 g blanched almonds, toast if you have time
9 g grana Padano, grated
1 bunch of basil leaves
3 cloves of garlic, peeled, rough chopped
2 tbsp olive oil
kosher salt and freshly ground pepper to taste

In a food processor, add almonds, pulse until a coarse meal. Add Grana Padana and pulse until a bit finer. Add basil leaves and garlic. With food processor running, pour in olive oil. Remove to a bowl and add salt and pepper to taste.

Freeze unused pesto in tablespoons.

Filed Under: Dressing

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