healthy-almond-pesto

Almond Pesto

My entire website and content was deleted so I’m currently in the process of recovering any saved posts from my laptop. I created this pesto recipe during my pre-almond allergy days (good times, good times). It was always a favorite and goes great on salad, sandwiches, veggies, etc. Using almonds also means less calories and fat than the traditional pesto made from pine nuts.

 

healthy-almond-pesto

Ingredients:

  • ¼ cup whole almonds
  • 12 basil leaves
  • 2 cups baby spinach leaves
  • 2 cloves of garlic
  • 3 Tbsp. Romano cheese (I use Locatelli)
  • 1 Tbsp. lemon juice
  • ¼ tsp. salt
  • 3 Tbsp. olive oil

 

Directions:

  1. Add all of your ingredients (EXCEPT the olive oil) into a food processor
  2. Pulse and scrape the sides of the food processor until the ingredients transform into a paste
  3. With the food processor on, add in 1 Tbsp. of olive oil. Turn it off and scrape the sides. Continue this process for the remaining two Tablespoons.
  4. Enjoy your healthy pesto over chicken, spaghetti squash, pasta, or zoodles (zucchini noodles) !

Nutrition Facts

Servings: 11

Serving Size: 1 Tbsp.

Fat: 8g

Sodium: 144mg

Carbohydrates: 2.3g

Protein: 2g