Nothing says summer like homemade fresh basil pesto! I love to make mine with almonds instead of pine nuts because it tastes better and is a whole lot cheaper! I use it on sandwiches, appetizers, in soups and pasta!
Recipe
1 cup raw almonds
1 – 2 cups good quality olive oil
4 cups fresh basil
1 cup Parmesan cheese
Juice of 2 lemons
1-2 cloves garlic
Sea salt for taste
In a food processor blend the almonds until it becomes fine meal. Add 1 cup olive oil and the basil. Check the consistency and add more oil if too thick. Add the Parm, lemon juice, garlic and salt. Taste and check to see if more salt or oil is needed.
Emily Saddler
Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
