Almond Pesto

I planted two basil plants this year and I'm pretty sure I will require a two plant minimum from now on. Basil is so refreshing, especially in pesto. But pine nuts are like gold so it can be expensive to make - hence the almonds. Roasted almonds are preferred but raw would probably work if you are in a hurry. Even though it only takes like 5 minutes to pan roast them. 

Spread on bread, stir into pasta, dallop on chicken or fish, use as a sauce on pizza, stir in some soup, stir into mayo for an awesome sandwich or panini... Yum

Almond Pesto

Makes about 1 1/2 cups

Ingredients

3 cups packed, fresh basil leaves 

 2/3 cup raw almonds

1 cup grated Parmesan cheese 

1-2 cloves garlic

Juice of half a lemon 

1/2-3/4 cup olive oil 

Salt and pepper

Directions 

In a medium pan over medium high heat, toast the almonds until they turn light brown. Stir occasionally. 

Place basil, almonds, garlic, Parmesan, and lemon juice into food processor or blender and process until it's mixed well, scraping down the sides a few times. 

Slowly add the olive oil until it's a consistency you like. I generally like mine a little looser, but it depends on what I'm using it for. 

Salt and pepper to taste. 

Store in the fridge or freeze.