1-2 handfuls of fresh basil leaves
1/3 cup raw almond slices
1/4 asiago cheese, grated
1 clove of garlic
1/3 cup olive oil
coarse salt and ground pepper
Place basil leaves, almonds, cheese and garlic in a mini-processor (or full sized) and pulse until finely chopped. Then pour a little olive oil at a time into the top of the mini-processor and pulse as it streams in until the mixture is emulsified.
I love to use pesto as a spread on sandwiches or on pasta. Store in an airtight container in the refrigerator for up to 1 week OR freeze in ice cube trays and then place into a freezer bag.