I love pesto, but vegan pesto is nearly impossible to find where I live, so I was really happy to come across this recipe. As always I have adapted it slightly for my taste. I don’t know where I got it, but I had clipped it from a magazine several years ago. I hadn’t tried it until about a year ago, because I never had fresh basil. But last year and this year I grew some in my little “pot garden” on my front porch.
This year I have been growing Purple Petra Basil, which is a rich purple color. It makes a great pesto!
This recipe is so easy I can hardly believe it! I think that fresh basil and the roasted almonds are the secret to making this one awaken your taste buds.
3 cloves garlic (medium or large)
1 ½ c fresh basil leaves
1/2 c olive oil
1/4 c almonds, raw and unsalted
pinch ground nutmeg or corriander
pinch of salt
Preheat oven or toaster oven to 450º F. Bake almonds on flat sheet pan for 8-10 minutes or until lightly toasted. In food processor combine all ingredients and process until it makes a course paste.