Toasted Almond Pesto


  • 2 cups fresh basil leaves

  • 2 tablespoons garlic cloves, peeled

  • 2/3 cup parmesan cheese, grated

  • 1/3 cup sliced almonds, toasted

  • 1/2 cup extra virgin olive oil

  • Salt and pepper to taste (I used 1/4 teaspoon of each)


  • Add all but olive oil to a food processor or blender, then blend into a coarse paste. While machine is running, slowly pour in the olive oil. Add salt and pepper. Let the pesto rest for 5 to 10 minutes so that the flavors have time to meld.

  • Pesto freezes well.

  • Pesto is easier to spread when it is at room temperature. If you have it stored in the refrigerator, let it warm up a bit first.

  • This recipe makes enough pesto to cover 2 to 3 pounds of fish or pasta. Enjoy!

Dirk FucikPesto