If your skin has been exposed to sun and wind, sandalwood helps to soothe and soften the skin.
Almond Pesto
Recipe shared by Marcella
- Recipe type: "vegetarian"
- Preparation: 10 minutes
- Cooking: 0 minutes
Ingredients
- 1 cup blanched almonds
- 2 cups packed basil leaves
- 1/4 cup Extra Virgin Olive Oil
- 2 cloves garlic
- 2" cube hard Parmesan
Directions
Place almonds in food processor and pulse until fine. Add garlic and pulls more. Grate Parmesan into mixture, add in all basil leaves and pulse again. Run food processor while streaming in olive oil. Add water to thin a little. Add salt to taste.
Store in an air tight container in fridge for up to 1 week. Delicious on baked sweet potatoes or stirred in vegetable soup.
Store in an air tight container in fridge for up to 1 week. Delicious on baked sweet potatoes or stirred in vegetable soup.
Author's note
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