It’s no surprise that basil is a revered herb in many Mediterranean and Asian cuisines — both cultures that seem to have an knack for jam-packing dishes with a slew of various nutritious and healthful ingredients. It is also one of my favorite herbs, not only for its amazingly distinctive smell and taste, but also for its array of beneficial properties. And there is something about a beautifully vibrant basil plant that inevitably reminds me of summer, and of course, pesto!
Basil and Almond Pesto
3 cups fresh basil leaves, packed
1/2 cup freshly grated Parmigiano–Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup almonds, toasted
3 medium sized garlic cloves
Sea salt and freshly ground black pepper to taste
Place the almonds in a food processor and pulse until a fine meal is formed. Transfer to a separate bowl and reserve for later.
Next, combine garlic cloves and basil in food processor and pulse until finely chopped. Add the Parmigiano and blend.
Add the previously made almond meal and pulse a few times. Slowly add the olive oil and continue to process until fully blended.
Yield: 2 cups
Time: Approximately 20 minutes