This version of pesto is creamy from the addition of lecithin and water. It is crunchy from the toasted slivered almonds and sesame seeds. This pesto recipe is easy to make and is yumtritious!
Makes 1 3/4 cups pesto
1/3 cup slivered almonds
3 Tbsp whole sesame seeds
3 Tbsp lemon juice (not from a plastic lemon or bottled lemon juice)
3/4 tsp coarse salt
1 tsp lecithin granules
3 medium cloves garlic, coarsely chopped
6 cups basil leaves, washed
3 Tbsp water
1/3 cup olive oil
- In a small pan, dry toast the slivered almonds, stirring regularly, until they are beginning to color and then add the sesame seeds. Toast and stir about a minute more until the sesame seeds start to pop. Remove from heat.
- The order of the ingredients is important. Into a food processor, add all the ingredients–except the toasted almonds and sesame seeds–in the order in which they are presented in the list. By adding them in this order, the pesto will process easily.
- Process the pesto on high speed until the pesto looks creamy. You will probably need to stop midway to push down the pesto on the sides of the food processor, using a spatula.
- When the pesto looks creamy, lower the speed to the lowest setting and add the toasted slivered almonds and sesame seeds. Process for a few seconds just to mix them in.
The pesto is ready to use or store in the refrigerator.