4 Serves
17 Mins
Place the almonds in a bowl and cover with water to soak for fifteen minutes.
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ItalianVitamin K
504 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
130 µg / 400 µgCalcium
710 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
466 mg / 1,250 mgPotassium
776 mg / 4,700 mgSodium
627 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Wash the fresh basil leaves thoroughly and pat them dry.
Using a grater, finely grate the Parmesan and Manchego cheeses.
In a food processor, combine the basil, grated cheeses, soaked almonds, salt, and pepper. Pulse the mixture for thirty seconds until coarsely chopped.
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
Transfer the pesto to a bowl and refrigerate for at least one hour before serving to allow the flavors to meld and the oil to stabilize.
27
g12
g45
g
Italian
Italian