1 cup lima beans (cooked and drained)

1/3 cup almonds (toasted)

1 large garlic clove

1 cup fresh basil leaves

1/2 cup extra virgin olive oil

1/2 lemon, juiced

1/2 cup grated Parmigiano-Reggiano cheese

Salt and pepper to taste

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Place ingredients in a blender and blend until smooth.

Serve with your pasta of choice, remembering to season your pasta water well and to reserve ¼ to ½ cup cooking water to lengthen the sauce.

In the fridge: up to 4 days

In the freezer: up to 3 months