Pesto
* Handful of basil leaves
* 1-2 garlic cloves
* 1-4 Tbsp. sliced almonds, whole almonds, toasted pine nuts or walnuts
* Fresh ground pepper
* Pinch of sea salt
* Grated Parm
* Extra Virgin olive Oil
In a food processor or mortar and pestle, which I prefer, bash up your basil, garlic & nuts to a paste as chunky or smooth as you desire.
Add your Pepper, Salt & Parm.
Scrape into a bowl and add the olive oil. This can be a thick paste or as an oilier dressing to spread it out. It's all up to your preference.
The ingredient ratios are also up to you to change to your preference. There aren't any rules.
Save in a jar in the fridge or freeze up to 3 months? I always use it before then as an emergency dinner as pesto pasta.
Add pesto to chicken or seafood dishes, on toast or with bruschetta, add to risotto, rice dishes, amazing on pasta- throw in a few chopped tomatoes for an amazing cold or hot pasta dish.
Pesto really has endless uses!
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