Olive and almond pesto
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
8
- 2 Glasses (370 ml each) green olives (without stone)
- 100 g Almond kernels (without skin)
- 10 Stem(s) Basil
- 100 ml Orange juice
- 4 TABLESPOONS Stir olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Sugar
Directions
- 1
Drain the olives well. Roast the almond kernels in a pan without fat, remove. Wash basil, dab dry. Chop basil, olives and almonds finely. Mix with orange juice and olive oil.
- 2
Season to taste with pepper, a little coarse sea salt and a little sugar. Tastes great with olive bread.
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