Traditional, American pesto…using a food processor does take away from the intimate way of making traditional Italian pesto and the process of mortar and pestle. Also, I substitute pine nuts for toasted blanched almond slices. So, American.
Air tight container for refrigerating left over pesto
2 c. Basil leaves and stems I just don’t use the super thick woody stems
2 cloves peeled garlic
1/2 cup (plus more if you like it thinner) olive oil I like a medium bodied olive oil for this like Whole Foods 365 olive oil
salt pinch or two
1/4 cup grated parmesan cheese
1/4 cup toasted blanched almonds
Toast your almonds first at 400° for 7-10 min.
Pro tip: Cool the almonds the whole way so your pesto stays bright green
Food processor ~ add all your ingredients except olive oil. Blend. Add olive oil. Blend. Taste. Add additional salt or olive oil for a thinner pesto sauce.
Toss with hot not rinsed pasta, or enjoy with crispy fresh vegetables as part of a charcuterie board, flatbreads, mix in cream sauce, I mean there are SO MANY options for pesto…some lemon zest will brighten the sauce for spring and summer months ☀️
Liv to Eat ~