Monday, August 30, 2010

Almond Basil Pesto.

Basil season ends at the end of the summer so harvest (from your garden or your neighbors.. shh) and make some pesto! This pesto is so tasty I want to rub it all over everything. Jars of this tasty delight make perfecto Christmas prezzies. If you make them now and freeze in jars they will still be delicious at the holiday season....

Pesto can be made in varying ways (diff nuts, cheeses, etc). Using almonds makes the pesto that much richer and creamier. Almonds are my preference but you can also experiment with walnuts and pine nuts. If you want your pesto to have a lighter/fresher feel, you can also substitute some of the fresh basil for fresh parsley. Some love it/some hate it. You can use this recipe for pasta (obvi), on grilled chicken, on crostini with ricotta, etc... or on you can eat it straight out the jar. bliss.

  • 4 cups packed fresh basil
  • 4 garlic cloves
  • 1 cup almonds
  • 2 and 1/2 cups olive oil
  • 1 and 1/2 cups grated pecorino (romano or parmesan is fine)
  • salt to taste

  • Put garlic, cheese, and nuts into a food processor. Pulse until sand-like texture.
  • Add Basil. pulse again.
  • Pour oil in batches. add a little. pulse (and so on)
  • Add salt to taste
  • Use on your pasta (you can dilute it with a little water that you cook your pasta in) or put in a jar and put in fridge/freezer for later.

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