Traditionally pesto is made with basil, garlic, olive oil, grated hard cheese and pine nuts, but this recipe has never worked for me especially because pine nuts are extremely expensive in India so i try to avoid them. In this recipe, I switched out the pine nuts (which are traditionally used in pesto recipes) for almonds. Just about any nut will work, really. I just like the idea of using almonds because I almost always have almonds on hand. Also instead of using the parmesan cheese i am using almond flour/meal here.
Basil: 2 cups ( i sometimes also mix a few leaves of spinach)
Almond flour: half cup
Almonds: half cup
Pepper: ground pepper half tsp
Garlic cloves: 4-5 ( what do i say i like my garlic)
Extra virgin olive oil: you need just enough to bind the sauce and get it to an oozy consistency.
Lemon juice: Half tbsp (you can add some drops of lemon juice at the end to give it a little twang, if you like, but it’s not essential.)
To make this recipe, simply add fresh basil, almonds, almond flour, garlic, salt, and pepper to a food processor or a blender. Process until the ingredients are broken down. Then, as the processor is on, slowly drizzle in some olive oil. It’s ready.
Tips: You may like to toast some almonds before putting them in a blender, this gives a nice creamy nutty flavour to the pesto.
Store in airtight container in refrigerator for up to one week.