Almond Pesto
(from kylerhea’s recipe box)
“I love the combo of toasty almonds and basial as opposed to the more classic pine nuts or walnuts. Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato and call me on your way to heaven.”
Source: The Figs Table by Todd English
Ingredients
- 1/4 cup toasted almonds
- 2 garlic cloves
- 2 cups fresh basil leaves
- 6 Tbs extra virgin olive oil
- 1/2 tsp kosher salt
- 1 tsp freshly grated Parmesan cheese
Directions
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Place the almonds and garlic cloves in a food processor fitted with a steel blade adn pulse until they are well chopped. Add the basil and pulse until chopped. While the machine is running, gradually add the oil and process until smooth. Add the salt and Parmesan cheese and process until combined.
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Use immediately, or cover and refrigerate up to 2 days.
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Note: To toast almonds (or other nuts): Place the nuts on a large skillet over medium heat and cook, shaking or stirring occasionally, unti the nuts are brown, about 3-5 minutes.