We had some leftover basil in our fridge from a caprese salad we made for a barbeque, so I decide to whip up some fresh pesto. This is a really simple pesto recipe that can really dress up pasta, gluten-free bread or fresh veggies. Enjoy!
- Approximately 2 cups of basil leaves
- 1/2 cup of almonds
- 2 cloves of garlic
- 1/4-1/2 cup of grated Parmesan
- roughly 1/2 cup of olive oil
- dash of walnut oil (optional)
Place the almonds in a plastic bag, and pound them with a hammer until crushed (this will save your blender or food processor)
Process the nuts in a food processor with 2 cloves of chopped garlic.
Add the basil, olive oil, and Parmesan, and process until chunky but smooth.
Finish with a dash of walnut oil