Toasted Almond Pesto

* I like the toasted almond flavor in combination with the fresh basil for a nice variation on the usual pesto
* Great on fish or pastas
* Make a double batch and freeze it in small containers for single dinner servings


* 2 cups fresh basil leaves
* 2 tablespoons garlic cloves, peeled
* 2/3 cup parmesan cheese, grated
* 1/3 cup sliced almonds, toasted
* 1/2 cup extra virgin olive oil
* Salt and pepper to taste (I used 1/4 teaspoon of each)


* Add all but olive oil to a food processer or blender, then blend into a coarse paste. While machine is running, slowly pour in the olive oil. Add salt and pepper. Let the pesto rest for 5 to 10 minutes so that the flavors have time to meld.
* Pesto freezes well.
* Pesto is easier to spread when it is at room temperature. If you have it stored in the refrigerator, let it warm up a bit first.
* This recipe makes enough pesto to cover 2 to 3 pounds of fish or pasta. Enjoy!

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