I love a good pesto. But good pesto doesn’t always love us back. Filled with nuts and oils, regular pesto can conatin 23 grams of fatty and almost 270 calories in just a 1/4 cup! For this reason, I tend to avoid pesto and save it for those good, hot summer days when a nice pesto is so yummy. But, thanks to Candice Kumai, I’ve discovered a delicious pesto that tastes just as good but is way better for you. She calls it her Sexy Presto Almod Presto. It’s super quick to make and super delicious! And if you love this recipe, check out her cookbooks: Pretty Delicious is one of my favorites! I’m sure I’ll be sharing more recipes from her bountiful stash.
Sexy Almond Pesto
This recipe coats up to 1 pound of pasta and make sandwich wraps for a week! Saves well for about a week. Makes approx 1-1 1/2 Cups Skinny Pesto.
3 cups fresh basil leaves, stems removed
1/2 cup whole raw almonds
1 garlic clove, roughly chopped
3/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1. To make the pesto, place the basil, almonds, garlic, and sea salt in the bowl of a food processor and pulse to combine.
2. Once the ingredients are somewhat mealy, gradually add the olive oil, processing until the mixture is finally chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
3. Store in a sealed storage container or jar for up to a week.
Note: I also added in a few pan-fried shrimp to the final dish. If you wanted you could add chicken as well.