Pesto, quite arguably the most delish sauce tossed with fresh pasta, spread on a crisp baguette toast or stuffed in a juicy chicken breast. (Was it good for you? It was good for me!) However, as with all indulgent, irresistible, naughty foods we tend to go overboard on the calories and fat! Regular fatty pesto contains 21 fatty grams and a whopping 230 calories per 1/4 cup! Yikes. Never fear, I’m here with up the perfect swap! Fresh Presto Almond Pesto! I cut the pine nuts and heavy Parmesan cheese and added good monounsaturated fats from almonds and ex virg olive oil. Your thigh’s will be screaming “thank yous” to me in no time. I’ll be waiting for my cards by the mail. xx ck
Fresh Almond Pesto
This recipe coats up to 1 pound of g-free pasta and make sandwich wraps for a week! Saves well for about a week.
Makes approx 1-1 1/2 Cups Almond Pesto
2 cups fresh basil leaves
1 cup fresh kale leaves, finely chopped
1/2 cup whole raw almonds
1 garlic clove, roughly chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
To make the pesto, place the basil, kale, almonds, garlic, and sea salt in the bowl of a food processor and pulse to combine. Once the ingredients are somewhat mealy, gradually add the olive oil, processing until the mixture is finally chopped yet still has texture, about 1 minute. Pulse in the lemon juice. Store in a sealed storage container or jar for up to a week!
PS: A super clever idea for instant pesto on hand anytime? Ice cube trays! Just divvy up your sexy pesto into good ol ice cube trays and freeze! When you need a pesto fix? Pop a cube into a pasta and toss!
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