Lemon Almond Pesto with Conza Sourdough Crunchy Breadcrumbs
Some sunshine comfort food for coming fall months.
(Optional Step) Almond Skin Removal
For the pesto, use slivered almonds. If you only have whole almonds with skins, follow the steps below:
- Blanch your almonds in boiling water for 30 seconds
- Strain and pour almonds into a bowl of ice water
- Skins are now very easy to remove by hand
Step 1: Blitz in Food Processor
- Peel of 2 well-washed lemons (no white pith)
- 3/4 cup of parmesan
- 3/4 cup of CoLive Extra Virgin Olive Oil
- 3/4 cup of almonds (skins removed)
- 1 tbs of kosher sea salt
Step 2: Mix Pasta
Mix 1/3 cup of pesto for every serving of pasta. Spagetti was our pasta of choice for this recipe!
Step 3: Sprinkle and Pour
Sprinkle Conza Sourdough Crunch and pour more CoLive EVOO generously for the perfect finish!
* With great thanks to our friends at Conza Breadcrumbs for this amazing recipe :) and photos
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