Almond Pesto

By PDXfoodlove

  • 1 cup fresh basil leaf
  • ½ cup raw almond
  • 3 clove garlic (to taste)
  • ⅔ cup grated parmesan cheese
  • ½ tsp coarse salt (kosher, sea, etc.)
  • ½ cup olive oil
  1. 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.
  2. 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.
  3. 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.
Read more from PDXfoodlove on how to go nuts with leftovers.
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