Once you’ve made your own pesto you won’t look back to shop bought ever again!
I normally make this when we are having salmon on the BBQ but it will keep in the fridge for a week or so and you can use it in the week to put through pasta, or it makes for a very tasty snack served with avocado or leftover BBQ meat.
Ingredients
- 100g blanched whole almonds
- 1 garlic clove crushed
- 50g flat leaf parsley, stalks included
- 100ml good quality extra virgin olive oil
- 3tbsp ricotta cheese
- a squeeze of lemon juice
- salt and pepper to taste
Method
- Spread the almonds on a baking sheet and bake in the oven for approximately ten minutes at 180c or until golden brown. Or you can grill them if you’d rather not put the oven on just for this but you need to watch them constantly to make sure that they don’t burn as they will only take a few minutes.
- Place half the toasted almonds in your Nutribullet along with the garlic, parsley, olive oil and ricotta and blend to a smooth paste.
- Roughly chop the remaining almonds and stir into the pesto, squeeze in the lemon juice and season to taste. You can add as much of the extra v olive oil as you like to get the pesto to your desired consistency.
- Store your pesto in a jar and seal with a thin layer of the extra v olive oil before tightly closing the lid and refrigerating.
