Time: 15 min.
Complexity: easily
Servings: 8

Even without cheese, you can make a decent pesto that will taste just like the original. The key is to combine the ingredients correctly. A mixture of smoked almonds, pistachios, and brewed green tea creates a stunningly deep flavor that's usually achieved with cheese. Blend the pesto in a food processor until it forms a paste and serve immediately as a pasta dressing or as a spread on toast. Leftovers can be frozen in an ice cube tray for up to 1 month, adding a little to your dishes as needed.

Ingredients:

• 1.5 cups tightly packed fresh basil leaves
• 1/3 cup smoked almonds
• 1/3 cup shelled, lightly salted roasted pistachios (about 3/4 cup shelled pistachios)
• 1/4 cup unsweetened green tea, chilled or at room temperature
• 2 large cloves of garlic
• 0.5 tsp. grated lemon zest
• 1/4 cup extra-virgin olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

basil, smoked almonds, pistachios, green tea, garlic, lemon zest

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Preparation:

Step 1
• Combine basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt, and lemon zest in a food processor. Cover and pulse a few times.
Step 2
• With the processor running, gradually pour in the olive oil; continue blending until the mixture forms a finely flaked pesto. Season with salt to taste.

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