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Almond Pesto
What You Need
• ½ cup almonds
• 3 cloves of garlic, minced
• 1/3 cup of olive oil
• 1/2 t. kosher salt
• 1 bunch 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. Cook noodles as instructed – serve pasta sauce over noodles. The pesto will keep for about a week (in our house it usually doesn’t last that long)!


  

  
 
 
 
 
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