Basil Pesto
From Noms 12 years ago
- 5 min to make
- Serves 1 cup
Just a basic pesto I like to make with all the fresh basil I can find in the summer. I use this in pastas, summer salads, dipping for bread, and it makes an excellent base for pita pizzas for a quick lunch or solo dinner. Read more In this version I use toasted almonds in place of pine nuts since they are significantly cheaper for me to buy. I find the flavor the almonds give a great substitute, plus the health benefits of almonds makes it a worth while substitute across the board. See less
Ingredients
- 2 -3 cups fresh basil leaves shopping list
- 1/4 cup lightly toasted almonds (I buy mine raw and toast them myself at 350 for 8 min) shopping list
- 1/4 cup finely grated parmesan cheese shopping list
- 3 cloves of garlic shopping list
- 1 tbsp fresh lemon juice shopping list
- 1/2 cup olive oil shopping list
How to make it
- Take all the ingredients except the olive oil and pulse 6-8 times in a food processor.
- Slowly add the olive oil and continue to pulse until well blended.
- *if you don't have a food processor you could always use a blender just as easily.
- This recipe freezes very well so make as much as you can with those summer leaves and freeze portions up to have all winter long!
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