Leftover basil is great, but we all know it goes bad pretty quick. Nothing like soggy, brown, crunchy basil to ruin your dish. So before things really went awry, I decided to take a bunch of leftover basil and some household ingredients to make this light, flavorful sauce.
Did I mention that this pesto is...
 |
| Instagramed pesto is even better. |
- Gluten Free
- Dairy Free ( skip the Parm and it will be!)
- Fast
- Easy
- Amazing
- Fantastic...Oh I COULD GO ON...but I won't
So here are we go...
Ingredients:
- 1 bunch of fresh basil leaves
- extra virgin olive oil1-2 cloves of fresh garlic
- palmful of slivered almonds (or pine nuts, which I did not have on hand, so I improvised)
- kosher salt (or garlic salt), ground black pepper
- 1/2 tsp. grated parmesan cheese
Directions:
Get you chopper ready, a blender works fine as well if you are making a large batch of pesto.
Rip basil off of stems and place into the chopper. Add 1-2 garlic cloves, depending on how flavorful you want your pesto to be.
**Remember raw garlic is much stronger and sharper flavor than roasted or cooked garlic.**
Add in the slivered almonds and pulse until coarse. Slowly drizzle in extra virgin olive oil. I used a few table spoons, but the more olive oil the more thin your pesto will be. The almonds were spectacular! It gives the pesto a creaminess that remains light and, of course, healthy.
Add salt ( or I used a sparing punch of garlic salt) and pepper to taste. You may also add the grated parmesan cheese here.
This pesto is great fresh or can be stored in air tight container in the fridge for up to 2 weeks, or freezer for 3 months.
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