Basil Pesto

Basil Pesto

2 cups basil

1 cup parmesan

2/3 cup olive oil

1/4 cup raw slivered almonds

2 garlic cloves

3 tbsp. cold water

1 tbsp. lemon juice

1/2 tsp. salt

Place all ingredients in the food processor except for the olive oil. Pulse five times so everything starts to break down. Then turn on the food processor and slowly drizzle in the olive oil. Once all the olive oil is in, keep the food processor on until everything is fully incorporated. Scoop the pesto into a storage container and keep in the fridge for up to two weeks or in the freezer for up to year.

*I used Follow Your Heart Parmesan Cheese*