We tend to keep a lot of nuts and seeds on hand, but we were out of everything that could conceivably be pesto except the almonds – which turned out to be delicious!
fresh basil leaf
clove garlic (to taste)
grated parmesan cheese
coarse salt (kosher, sea, etc.)
Wash your basil thoroughly and add it to your food processor. Follow with the almonds, parm, garlic and salt. Puree until a thick paste. Then start adding in the olive oil – you will probably need to scrape down the sides of the bowl to get the basil paste back in blade territory.
Add 1/4 cup first, and then see where that gets you as far as consistency. I am pretty sure I ended up adding a full 1/2 cup.
Salt will be another issue – I don’t know if it’s because of the way almonds taste, or what, but I ended up adding a lot of salt to this – probably the full half teaspoon. When you get it to the right consistency, taste it, and adjust if you need. Only add salt a little bit at a time, though. It’s much easier to over-salt than it is to over-olive oil.