I’m not a big fan of condiments like ketchup or mustard, but I love sauces – particularly pesto, which you can use on sandwiches, pastas, roasted potatoes, with fresh mozzarella and tomato salad, even on scrambled eggs. I decided to whip up a batch of my own, but didn’t want to splurge on expensive pine nuts. This recipe uses almonds instead, and doesn’t taste very different from the pine nut version. This is a smooth, garlicky pesto sauce adapted from this version posted by the Food Network.
Garlic Almond Pesto
1/2 cup almonds
8 cloves of garlic
5 cups fresh basil leaves, washed and thoroughly dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups extra virgin olive oil
1 1/4 cup grated Parmesan
1. Mince garlic cloves in food processor. Sautee in 1/2 tsp olive oil until browned.
2. Put the almonds and garlic into the foot processor and blend until chopped (20 seconds).
3. Add the basil, salt and pepper and chop for 15 more seconds.
4. Pour in the olive oil slowly until the sauce reaches your desired consistency. (You may not need all of the olive oil.)
5. Add the Parmesan and blend for 60 seconds.
You can use it right away, or store it in an airtight container with a layer of olive oil on top.