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–+ servings

Roasted Almond & Lemon Basil Pesto

This recipe is a fresh and flavorful homemade pesto made with roasted garlic, basil, roasted almonds (or other nuts), lemon zest and juice, Parmesan (or a dairy-free alternative), and extra virgin olive oil.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 clove garlic, roasted for a mellow, slightlysweet flavor
  • sea salt & freshly ground black pepper, totaste
  • 1 large bunch of fresh basil, leaves picked
  • 50 g almonds (or cashews/walnuts forvariation)
  • 1 tablespoon fresh lemon juice + Zest of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 50 g parmesan, finely grated (or nutritionalyeast for a dairy-free option)
  • 1 cooked new potato, for an extracreamy consistency Optional

Instructions

  • Roast the Garlic (Optional but Recommended):
    Preheat your oven to 375°F (190°C).
    Wrap the garlic clove in foil and roast for 15 minutes, until soft and slightly caramelized.
    Let it cool, then mash it before adding to the pesto.
  • Blend the Dry Ingredients:
    In a food processor, combine basil, roasted almonds, mashed garlic, lemon zest, and Parmesan.
    Pulse until finely chopped and well combined.
  • Add the Olive Oil & Lemon Juice:
    Slowly drizzle in the olive oil while blending to create a smooth texture.
    Stir in lemon juice for added brightness.
    Season with salt & pepper to taste.
  • Adjust the Consistency (Optional):
    If you want a creamier pesto, blend in the cooked potato.
    For a thinner sauce, add an extra drizzle of olive oil or a splash of water.