This pesto tastes great on everything! I’ve put it on pasta, salads, spaghetti squash, crostini, fish and chicken!
1/4 cup raw almonds
1 small peeled garlic clove
1/2 tsp kosher salt
1 tsp lemon zest
2 cups parsley leaves, tightly packed (1 large bunch of parsley should be just enough)
6 fresh sage leaves (each leaf about 2 inches long)
2 tsp lemon juice
3 TBSP water
3 TBSP Thrive algae oil, or other oil of your choice such as olive, canola or grapeseed
- Add the almonds, salt and garlic to the bowl of a food processor. Turn machine on and process until almonds look like a coarse, sandy mixture.
- Add the parsley, sage and lemon zest to the almonds and process for about 15 seconds, or until the mixture looks finely chopped.
- Add the lemon juice, water and oil and process until pesto is smooth. Taste and adjust seasonings with more salt or lemon if necessary.