A yummy pesto made using almonds instead of pine nuts. This pesto is dairy free and vegan!
- Serves 6
- 10 mins
- 30g Buchanans Whole Almonds
- 3 garlic cloves
- 50g Basil Leaves
- 110ml Olive Oil
- 1 pinch Ground Nutmeg
- In a dry pan over a medium heat, lightly toast the almonds. Ensure they do not burn.
- In a food processor, combine all the ingredients until a puree is formed.
- Yummy mixed through pasta for a great pesto pasta.