What another great dish to utilize fresh herbs and vegetables on a hot summer day! Goes great with our Tomato Bruschetta too!
Ingredients
1lb of Cooked Lentils
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup almond slices
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
Directions
- Start by preparing the Lentils according the package instructions. Once the lentils are about 5 minutes away from being finished, begin making the pesto.
- In a food processor or blender combine the basil, garlic, almond slices and pulse until coarsely chopped.
- Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Taste for seasoning and add remaining oil.
- To serve, combine cooked lentils with basil pesto until coated to your liking and spoon into a serving dish. Makes 8 Servings.
