Pesto Fraise Basilic
(from koshka’s recipe box)
Makes about 1/2 cup (the recipe can be doubled).
Source: foodblog
Categories: herbs, pesto, starters
Ingredients
- 35 grams (1/3 cup) freshly grated Parmesan
- 35 grams (1/3 cup) whole blanched almonds, toasted
- A small handful (about 1/3 cup) fresh basil leaves
- 5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
- 2 teaspoons extra-virgin olive oil
- Salt, freshly ground pepper
Directions
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Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste.
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Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning.
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Transfer into a jar, close tightly, refrigerate, and use within a few days.