Pesto goes down in history as one of my most favorite pantry staples of all time.
This week I made a delicious pesto with almonds, because I was totally out of pine nuts, and I love the way the Almonds gave the pesto a deeper, richer toasted nut flavor. I even used it as a spread on my new favorite panini recipe!
- 1 cup packed basil leaves
- 1/3 cup almonds, not salted or roasted
- 1 garlic clove, peeled
- 4 tablespoons Parmesan cheese
- ¼ cup good quality olive oil
Place the first four ingredients in a food processor and pulse until a fine paste forms. Scrape down the sides, and with the processor on low, pour in the oil in a steady stream until the pesto forms. Set aside.