Another recipe inspired by quickly expiring produce from my friend’s market share! In this case the basil I received had begun to oxidize, so I wanted to use it before it went completely dark and limp. I also used some basil from the plant I am growing on my window sill. I really do not like pignoli (pine nuts), so I decided to make my pesto with almonds, but you can use pignoli and follow the same basic recipe if you’d like.
The joy of pesto:
- 1 cup fresh basil leaves, washed in a collander
- 1/3 cup olive oil (but have some extra on hand)
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced almonds (or perhaps slightly more)
- 2 cloves garlic
- 1 tsp salt (possibly more, depending on your taste)
Process the oil, garlic, almonds, salt, and basil leaves. Inspect the texture of the mixture: it should be a bit wet and oily, ready for the cheese. If it’s too dry, add a bit more olive oil. Now add the Parmesan to the processor, and process again until everything is evenly incorporated. If the pesto is too thick, process it again with a tad bit of olive oil. Give it a taste and add some more salt, which you can mix in with a spoon, if needed. That’s it!
This goes well on pasta, salmon, bread… you name it. The recipe makes about 1 cup.