Pesto Recipe
Ingredients
| Ground almonds | 2 Tablespoon | |
| 1/2 cup loosely packed fresh basil leaves | ||
| Chopped | 2 Tablespoon | |
| Garlic | 1/2 Teaspoon, minced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Balsamic vinegar | 2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Cracked black pepper | 1 To taste | |
Directions
1. Combine the almonds, basil, parsley, garlic, and olive oil in a blender or food processor fitted with the metal blade and process until smooth.
2. Transfer the puree to a glass or ceramic bowl. Stir in the vinegar, lemon juice, Parmesan cheese, and salt and pepper to taste. Cover and let rest at room temperature for several hours until ready to serve.
2. Transfer the puree to a glass or ceramic bowl. Stir in the vinegar, lemon juice, Parmesan cheese, and salt and pepper to taste. Cover and let rest at room temperature for several hours until ready to serve.
Chef
