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.
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3 comments:
Looks wonderful! I love pesto too - I often keep a container of it in the fridge for any pesto emergencies :-P
Love, love, love pesto! Unfortunately the earwigs love my basil : ( I need to start growing it in a pot to keep it safe. Thanks for the recipe Jennifer!
great blog. glad to see you've found success in your 'later in life' passion. :)
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