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!