1/4 cup blanched whole almonds
2 cloves garlic, peeled and quartered
3 cups loosely packed basil leaves
1/2 cup H-E-B Olive Oil
1/4 cup shredded H-E-B Parmesan Cheese
3 tablespoons lemon juice
Place almonds in processor bowl and process for 1 minute until finely chopped.
Add garlic and process for 10 more seconds.
Add basil leaves and olive oil and process 10 more seconds.
Add Parmesan cheese and lemon juice and process 5 more seconds.
Mixture should be slightly chunky.
Place pesto in a jar with a lid and refrigerate until ready to use
No Nutritional Information Available
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