Time to do a little basil harvesting. And that means an easy peasy pesto dinner.
My pesto recipe is adapted from Nikki and David Goldbeck's American Wholefoods Cuisine.
1 cup Parmesan cheese, grated
1/2 cup slivered almonds
3 3/4 cups lightly packed basil leaves
1/4 cup parsley
1/2 teaspoon salt
2 cloves garlic
1/2 cup olive oil
Toast the almonds in a medium pan until fragrant and golden. Put the grated cheese and toasted nuts in the bowl of a food processor; grind finely. Add basil, parsley, salt, and garlic and puree to a thick paste. (Add the herbs a bit at a time.) With food processor running, gradually oil until the sauce is smooth.
|So easy, so yummy!|