After ignoring the basil in my herb pot for much too long I think it's time to whip up something yummy...and simple. Because it's summer and I refuse to slave away in the kitchen. My time is much better spent at the pool with a MEGA MARGARITA don'tcha think? AND I get to use my food processor, yippee.
You can use this pesto for hot pasta, marinating/baking/grilling chicken, pork, or fish. Also good as a spread for sandwiches or wraps. I highly recommend freezing whatever you don't use immediately in ice cube trays ... super for popping into other recipes later.
This recipe makes 16 -2 Tbsp servings.
3 cups Basil leaves, roughly chopped
1/2 Cup Slivered, unsalted Almonds, toasted
3 Cloves Garlic, roughly chopped
1/4 Cup Grated Parmesan Cheese
1/2-3/4 Cup of Olive Oil
1 Tsp Salt
Directions
- In the bowl of your processor put garlic, basil, and almonds. Pulse until uniformily chopped, stopping to scrape sides, as necessary.
- Add Parmesan Cheese, pulse to mix in.
- Measure out 1/2 cup of Olive Oil, while running processor slowly stream oil into bowl, stopping at the right consistency and using an additional 1/4 cup in needed..
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