Almond-lemon pistou

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • cup (95 g) whole almonds
  • 1 cup (40 g) chopped fresh basil with tender stems
  • Grated zest and juice of 1 small lemon
  • ¼ cup (60 ml) olive oil
  • ½ teaspoon salt


    Morning or Evening

    In a skillet or sauté pan over medium heat, toast the almonds, tossing frequently, until dark brown in spots, 3 to 4 minutes. Transfer to a plate and let cool.

    Put the basil, lemon zest and juice, oil, and salt in a mini food processor, add the cooled almonds, and pulse until finely minced and combined—it’ll be like pesto. Transfer to a small serving bowl. If doing this in the morning, cover and refrigerate, and bring to room temperature (if you have time) before serving.