Homemade pesto is a staple in our house. Although I love traditional pesto (made with pine nuts), almonds are much more affordable ($6/lb vs. $15/lb) and they pack a nutritional punch. Almonds are about 160 calories per serving (1/4 cup), provide a great source of vitamin E, and are a good source of calcium and iron.
Here are a few ways to enjoy pesto:
-Spread it on a sandwich (to replace mayo and mustard).
-Slather it on grilled chicken or roasted vegetables
-Bake it on top of white fish
-Add it to a veggie rich omelette
-Mix 1 T. with a 1/4 cup of hummus, enjoy with pita and fresh veggies.
1/2 cup of almonds
3 cloves of garlic, minced
1/3 cup of olive oil
1/2 t. kosher salt
1 oz of fresh basil
1/4 cup Parmesan cheese
1 T. fresh lemon juice
Place almonds in a food processor and pulse until coarsely ground. Add minced garlic and salt and blend for 15 seconds. Add basil and olive oil, blend until smooth. Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds. Once done, squeeze about 1 T. of fresh lemon juice and place in an airtight container in the fridge. The pesto will keep for about a week (in our house it usually doesn’t last that long)!