Do you remember when I planted my 1st garden? I doubted my green thumb, big time. However, thanks to the Miracle Grow Soil and some good sun and rain, my 1st garden is thriving. In fact, I have fresh basil coming out of my ears! I’ve been making 1 million caprese salads but wasn’t sure what else to do with it. In comes the pesto.
I haven’t been a huge fan of pesto in the past but I love basil so I wasn’t sure why. I think it is likely because a traditional basil is made with pine nuts. I’m not a huge fan. So, I figured I would substitute almonds for the pine nuts and see how I liked it.
I started with a small batch and loved it! I plan to make a boat load more and freeze the sauce in small enough portions (ice-cube trays perhaps?) that I can take one out at a time and use them for dinners during the week.
This time around I served it over a store-bought (gasp) gnocchi along side salmon and a caprese salad. It was divine!
What you need:
- 1 cup basil leaves (loose)
- ½ cup Toasted Almonds (I used slivers)
- ¾ cup EVOO (you can use more or less depending on how thick you want the pesto)
- ¼ cup parmesan cheese
- ½ teaspoon lemon juice (do this to taste)
- Salt & Pepper to taste
What you do:
- Lightly toast the almonds in a pan or oven
- Combine all the ingredients in a food processor and blend until smooth. Add more oil if you want the pesto thinner.
- Serve over any sort of pasta you like or even over fish!