Fresh Homemade Pesto with Almonds

Recipe makes about 10 ounces (1 1/4 cups) of pesto.

How to toast the almonds:

1. In a dry pan (no oil), over medium low heat, add your sliced almonds.
2. Cook, toss/stirring every few seconds until golden brown and fragrant. Takes about 2-3 minutes. Watch it though, don’t go anywhere because this will happen quick! The oils in the nuts will cause them to burn if you’re not careful.
3. Once golden, immediately remove from heat and add to food processor (or blender).

Now for the pesto:

1. In a food processor (or blender) add all your ingredients, except your oil.
2. Pulse/puree until all ingredients are combined. Scrape down sides of the bowl.
3. With processor running, slowly drizzle in your oil.
4. Puree until thoroughly combined and then add pesto to a glass or plastic airtight container with a tight fitting lid. Store in fridge for up to a week! Stir before use, as oil may rise to top.

It’s great on grilled meats, great on sammies, fantastic on a cheese plate, pizza or pasta dish! Try dipping veggies sticks in it for a healthy dip alternative! Basically pesto is so versatile you can use however your heart desires!