Pesto is one of my favorite condiments and I love experimenting with different ingredients and flavors. The possibilities are truly endless! My friend Ashley recommended this recipe to me a few weeks ago and I immediately added it to my "que". It's from Smitten Kitchen's (one of the first food blogs I fell in love with years ago) new cookbook and it's a new favorite for sure. We enjoyed this on top of zucchini noodles, but I'm certain I will find many more creative uses for this nutty, citrus kissed pesto. The original recipe called for 1/4 cup of grated parmesan but I cut back just a little and it was still delicious. Served alongside basil chicken meatballs, this made a clean and complete meal!
recipe from Smitten Kitchen
1/2 cup raw almonds, toasted and cooled
1/8 grated parmesan
1 small garlic clove, peeled and crushed
pinch of red pepper flakes
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/3 cup good olive oil
Preheat oven to 350 degrees. Spread almonds out on a baking sheet. Bake for 8-10 minutes, until toasted and slightly browned. Let cool.
In the bowl of a food processor, pulse almonds, parmesan, garlic and red pepper flakes until finely chopped. Add lemon juice, salt and olive oil and pulse until everything is incorporated.
I used my mandoline to thinly slice my zucchini and cut it into "noodles".