Lemon and almond pesto

Lemon and almond pesto

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

I always have a jar of this moreish pesto in the refrigerator as it’s so delicious and versatile. Stir it through pasta, spoon over bruschetta, or use as a dip for breadsticks.

Ingredients

Quantity Ingredient
1 garlic clove, peeled
30g fresh basil leaves, torn
50g flaked almonds
1 unwaxed lemon
150ml good-quality extra virgin olive oil
pinch sea salt

Method

  1. Put the garlic and basil into a blender or food processor with the flaked almonds.
  2. Grate the zest of the lemon into the mix, then halve the lemon and squeeze in the juice through a sieve.
  3. Pour in the oil, then blitz until almost smooth. Season with salt.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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