Basil-Almond Pesto 

The traditional pine nuts in this pesto recipe are replaced by slivered almonds.

Herb Drizzle

Makes 2/3 cup
Prep time: 10 minutes


  • 1 cup tightly packed chopped basil leaves
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup slivered almonds
  • 2 cloves garlic, chopped
  • 1 tbs. freshly squeezed lemon juice
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1/3 cup extra-virgin olive oil


Combine all the ingredients in a food processor and process until well blended. For a thinner pesto, add 1 tablespoon water and briefly process again. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Store in an airtight container in the refrigerator for up
to five days.

Tip: These sauces go well with veggies of all kinds, as well as grains, beans, and grilled or roasted meats and fish. They can also serve as a flavorful topper for soups.

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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