Almond and basil pesto, presto

Vegan savoury

1 small bowl – 5 minutes of preparation

  • 100 g blanched almonds
  • 35 g fresh basil leaves with their stems
  • 1 clove garlic
  • Juice of ½ lemon
  • 100 ml olive oil
  • Salt

Roast the almonds and garlic in the oven for 10 minutes at 180°C. Leave to cool. Then blend all the ingredients together. The almonds can be replaced with cashew nuts or pine nuts. Keeps for 3 days in the fridge.

Pro tip: this pesto is delicious with a spelt, buckwheat or quinoa salad and goes very well with a few cherry tomatoes.