The thing I love most about this blog…. Is the comment section. Last week I mentioned the basil was coming on like mad in the garden and that I was planning on whipping up a few batches of pesto for the freezer. I’ve always made pesto with pine nuts. A few of you mentioned that you made pesto with almonds. And well, since I already had almonds in the pantry, I decided to give it a whirl.
And you know what? Pesto made with almonds not only tastes great, almonds are about HALF the price as pine nuts. 😉 I don’t know about you, but saving money is always a plus in my book. So if you’ve got a bunch of extra basil on hand, or are just looking for something delicious to make this weekend, give this recipe a try. You’ll be glad you did.
2 cups fresh Basil
1/2 – 3/4 cup olive oil
1/4 cup roasted whole almonds,chopped
1/4 cup freshly grated Parmesan cheese
1 garlic clove
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
Toss everything into a food processor and pulse, slowly adding extra olive oil if needed until the mixture is nice and smooth.
I know it’s hard to imagine, but if you make more pesto than you can eat, try freezing it. I like to freeze my extra pesto in my mini muffin tin. I use a 2 tablespoon scoop so the portions are all the same. Then I simply pop the filled muffin tin in the freezer for a few hours until the pesto is frozen, then pop the cubes of pesto in a zip baggie to use later.
The next time you need a little pesto, simply pop a cube in the microwave for a few seconds to thaw, then mix in to your favorite recipe. Need a little more pesto than that? Recycle a few of your old deli containers and freeze the extra pesto in larger batches. I find the 4 ounce tubs hold just the right amount for pasta dishes.
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