Ingredients

The following ingredients have 8 Servings
  • 3 large lemons (zested, ½ cup packed zest peels)
  • 1/3 cup raw almonds
  • 2-3 garlic cloves
  • 5-6 Tablespoon fresh lemon juice (use the lemons you zested)
  • 1/3 cup fresh basil (tightly packed)
  • 2 Tablespoon fresh parsley
  • 4 Tablespoon extra virgin olive oil (more, as desired)
  • 1/4 tsp fine sea salt
  • freshly ground black pepper (optional, to taste)

Instruction

  • Peel the lemon zest using a vegetable peeler, being careful to not get too much of the white pith as it is bitter. then place it in a food processor and pulse until a coarse crumb forms. Then, add the almonds, garlic cloves, and lemon juice. Pulse until a coarse mixture forms, then add the basil and parsley. Slowly drizzle the olive oil in as the food processor is running, until fully combined. Stir in the salt and pepper to taste.
  • In a food processor, place the lemon zest, almonds, garlic cloves, and lemon juice. Pulse until a coarse mixture forms.
  • Add the basil and parsley. Slowly drizzle the olive oil in the bowl of the food processor as it is running, until fully combined and semi-smooth. You can adjust the texture by adding more olive oil, if you like it saucier, or continuing to pulse to make it completely smooth. Stir in the salt and pepper to taste.
  • Store in an airtight container in the fridge for up to a week.