- 1 cup (120g) flaked almonds
- 1 cup (30g) baby leaf spinach
- Half cup (20g) fresh basil leaves
- Half cup (120ml) lemon juice
- Half cup (80ml) olive oil
- 1 tsp garlic powder
Soak the flaked almonds for a few hours in some cold water. This softens them up, making them easier to blend and giving the pesto a smoother consistency.
Drain them and pat them dry in a clean tea towel – this stops the pesto being too watery.
In a hand-blender-friendly jug, add the spinach, basil, almond flakes, lemon juice, olive oil and garlic powder.
Simple as! Just blend it all up and have a littlte taste – you might want a little more lemon (if it feels a bit oily) or a little more olive oil (if it’s a bit too sharp).
You can add some salt to taste as well – I don’t if I’m using it in a recipe that already has salt. This keeps well for up to a week (if not longer) in a clean glass jar in the fridge.