Do you have a plethora of basil and are looking for something to do with it? If so, this pesto is the perfect solution.
Normally, pesto is made with pine nuts and parmesan but I didn’t have it on hand so I substituted almonds and pecorino romano. Not only did it taste the same, it is actually cheaper and easier to find these ingredients. I also threw in some sun dried tomatoes just because I love them.
It’s also worth mentioning that I didn’t measure any of these ingredients. I just used all of the basil that needed trimming from my garden, and added a handful of almonds and enough olive oil for a smooth consistency. The cheese, sun dried tomato, garlic, salt, and pepper were all added and adjusted by taste.
- few handfuls basil
- olive oil
- toasted almonds or pine nuts
- sun dried tomato
- one clove garlic
- salt and pepper to taste
1. Toast almonds in oven or toaster oven for a few minutes.
2. Put the basil, cheese, almonds, sun dried tomato, garlic and a little bit of salt and pepper in a food processor with a few tablespoons of olive oil and blend. Use a spatula to scrape the mixture from the sides and add more olive oil if necessary.
3. Blend until smooth and taste it. Add more cheese and/or salt to taste if needed!
4.Store in an airtight container in the refrigerator. The top of it will turn darker because of the oxidation but it’s still good and the rest of it will still be bright green. You can add it to pasta, sandwiches, chicken, etc!