Almond Pesto and Goat Cheese Crostini

Servings:

Author:

Prep Time
10 minutes

Total Time
10 minutes

Instructions

1 To the bowl of your food processor add the basil leaves, spinach, oregano,
garlic, and almonds. Pulse 5-6 times until the ingredients have broken up
substantially. With the food processor running on low to medium-low, drizzle in
the olive oil. Continue drizzling until the pesto just comes together. Add more
as needed. Season the pesto with salt and black pepper, and add the grated
parmesan cheese to the mix. Pulse again 5-6 times until the cheese is
incorporated.
2 Serve the almond pesto on top of toasts or crostini. Sprinkle with goat cheese
and serve immediately. Alternatively, you may store the pesto in an airtight
container for about a week. You may also freeze the pesto in a freezer safe
container for up to 3 months. Defrost in the refrigerator for 24 hours before
serving. Enjoy!