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This pesto sauce puts a bright, zesty flavor on anything from pizza to rice, quinoa, or pasta. You name it, we love pesto on it!
When I was first introduced to pesto, the thought of making it myself was intimidating, so I bought it from my local grocery store. Boy, was I missing out on the freshness!
It really is simple to make. I don’t know why I was so hesitant. I make mine in a food processor and it is easy peasy. If you don’t own a good food processor, check out some of my recommendations from Amazon below and make the plunge. Your recipes will thank you!
I’ve put my own spin on it in this recipe. Most people put pine nuts in their pesto, but I really love the mild flavor of the almonds. And I put a little more lemon in mine because I like that tart zing on my tongue and how it pairs so well with the basil.
I grow my own basil and it really works out well when it comes to this sauce. Because pesto takes quite a bit of basil to make a good, healthy serving of it. I like to make a lot at one time and store it in the fridge for up to a week.
If you want to try your own hand at growing basil, try these basil seeds
I use this pesto in dishes like Pesto Brown Rice and Pesto Pizza.
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Recipe for…Lemon Basil Almond Pesto Sauce
4 cups basil leaves
¼ cup Parmesan cheese
1/3 cup sliced almonds
3-4 tbs olive oil
In a food processor, combine basil, parmesan, and almonds. Zest the lemon and juice half of it to add to the processor. Close the processor and pulse 2-3 times to break up large pieces. Turn on the processor and stream in olive oil until a loose paste forms.