• 1/2 C dry roasted almonds
  • 3 cloves of garlic, minced
  • 1/3 C olive oil
  • 1/2 tsp kosher salt
  • 1 oz fresh basil
  • 1/4 C Parmesan cheese
  • 1 Tbl fresh lemon juice


  1. Place almonds in a food processor and pulse until coarsely ground.
  2. Add minced garlic and salt and blend for 15 seconds. Add basil and olive oil, blend until smooth.
  3. Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds. Once done, squeeze about 1 tablespoon of fresh lemon juice and place in an airtight container in the refrigerator. The pesto will keep for about a week.