Last Friday my and I ventured to Ikea for the day. As if that was not enough, we stopped at a great Amish produce stand on the way home and bought about 30lbs. of eggplant, green peppers and tomatoes. We also picked up a big bunch of fresh basil.
I couldn’t wait to turn the basil into fresh, reduced oil pesto.
Fresh Basil Pesto
- 3 cups fresh basil leaves
- 1 cup raw almonds
- 3 cloves garlic, peeled
- 1/3 cup grated Parmesan cheese
- 1/4 cup olive oil + more according to how thick you like it
- 1/4 cup lemon juice
- salt and pepper to taste
- In a food processor, blend together basil leaves with fresh garlic.
- Add parmesan cheese, almonds and lemon juice.
- Slowly add in oil.
The pesto will be thick and not runny/oily like many pestos. Use the thick pesto as a spread or add more oil when you use in dishes like pasta!
We added a little oil to ours as we mixed with Barilla Pasta Plus.
We made an amazing caprese salad with tomatoes from my mom’s garden. They were so meaty and sweet. Perfect to mix into the pesto pasta!
Yum!
Have you given up on summer foods and moved onto fall foods?
For me, it depends on the day! If it’s hot and sunny I will want caprese salad but a chilly day makes me think of squash.
Delicious recipe!
Hello, my favorite recipe is the basil Pesto! Yummy
Enjoy Cooking!