Fresh is best, and this was perfect.
Presto Pesto
Ingredients
- 2 cups tightly packed basil leaves (or arugula)
- 2 ounce wedge Parmesan, rind removed, quartered
- ½ cup roasted almonds*
- 1 clove garlic
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice
- ½ tsp fine sea salt
Instructions
- In a food processor or high-speed blender, combine the basil (or arugula), Parmesan, nuts, and garlic. Pulse until finely ground. Add the oil, lemon juice, and salt. Process until smooth, scraping down the sides as needed, until fully blended.
- Transfer to a widemouthed glass jar and store in the refrigerator for up to 5 days.
Notes
Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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