Almond Pesto Sauce

Salsa de Pesto Almendra

Preparation info
  • Makes scant

    3 cups

    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • 3 cloves garlic, crushed
  • 4 cups fresh basil leaves
  • ½ cup</


Chop the garlic in a food processor until finely chopped. Add the basil and almonds and chop well. Slowly drizzle in the olive oil, add the salt, and process to a smooth paste. Use immediately, refrigerate tightly covered for up to five days, or freeze for up to three months.