• Cooking Time: 0
  • Servings: varies on use
  • Preparation Time: 20


I love pesto, and came up with this version to use the basil I am now growing, as well as making a change from the ordinary and using almond flour.

It will keep refrigerated pretty much indefinitely, or you can freeze it in ice cube trays for individual "servings"


  • 3 c firmly packed basil leaves (no stems)
  • 1 1/2 c almond flour (toasted)
  • 1 1/2 c grated Parmesan reggiano
  • 3/4 t salt
  • 4 T roasted garlic
  • 1 1/2 c olive oil (or more if needed)


  • Combine all ingredients except oil in blender (or food processor if you have one)
  • Blend all items until finely chopped
  • With motor running, add oil in slow stream to create a thick paste

Categories: Marinade/Rub  Misc. Condiment 
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