This pesto is simple, and far better than any store-bought pesto. It is great on bruschetta, over pasta, or mixed with some sour cream or cream to make a creamy pesto sauce. Not to mention the almonds lend a wonderful flavor and are far cheaper than pine nuts.
- 1/2 cup almonds
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 cup Parmesan cheese
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 8-10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, Parmesan cheese, salt and pepper. Process, streaming in olive oil until a coarse paste is formed.
Notes:
- Basically any nut (except peanuts) can be subbed for the almonds- walnuts, pecans, and pine nuts are all a very safe bet, so use whatever you have on hand!
- The Parmesan cheese can be omitted to make the pesto vegan.
- To increase volume, the recipe can be doubled and sub out some of the basil with spinach.
Yields approximately 1 1/3 cup
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