Prep 20 mins
Cook 0 mins
I first tasted this pesto at a house where I was invited for Sunday lunch on the Southern Italian seaside
- grate the rind of the lemon,.
- grind the almonds,.
- press the garlic,.
- add salt to taste.
- mix together and add enough oil to cover it.
- don't heat,.
- it wiil keep for weeks in a jar in the fridge as long as it is covered by oil.
- serve with egg noodles.
- close your eyes, and you'll taste a fragrant summer afternoon!