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.
