Basil, almond and sun dried tomato pesto Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan.

YIELD: 250 ML (1 CUP)

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ORGANIC INGREDIENTS

  • 75 g (1/2 cup) raw almonds
  • 25 g (1/4 cup) sun dried tomatoes, rehydrated for 2 hours and drained, or 45g (¼ cup) dried tomatoes in oil
  • 17 g (2/3 cup) fresh basil, coarsely chopped
  • 100 g (1/2 cup) olive oil
  • 10 ml (2 tsp) garlic flower preparation
  • 3,5 ml (3/4 tsp) dried oregano
  • 15 ml (1 tsp) lemon juice, freshly squeezed
  • 1 ml (1/4 tsp) salt

PREPARATION

  1. Add the ingredients, in order, to the food processor.
  2. Blend in the food processor until texture looks like pesto (smooth and slightly grainy).
Basil, almond and sun dried tomato pesto Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This bold pesto is ideal to accompany your pasta, or add to your savory cakes and canapes.

TIP

Store for 1 week in the refrigerator. Pesto also freezes well and allows you to always have it on hand. For freezing, use ice cube trays to thaw only as much as you need.