Almonds & basil pesto
1 small bowl - 5 minutes of preparation
100 g of blanched almonds
35 g fresh basil with the stems (a good handful)
1 clove of garlic roasted in the oven
1/2 lemon juice
100 ml of olive oil
Roast the almonds and garlic clove in the oven for 10 minutes at 180 ° C. Let it cool. Then mix all the ingredients together. Almonds can be replaced with cashews or pine nuts. Can be kept for 3 days in the fridge.
The extra tip: this pesto is delicious with couscous, buckwheat or quinoa salads and goes very well with a few cherry tomatoes.