Presto Pesto
Fresh is best, and this was perfect.
Servings: 2 cups
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
GLUTEN-FREE // VEGETARIAN // VEGAN: Sub in ½ cup white beans and 1 tablespoon + 1 teaspoon mellow (white) miso paste instead of the Parmesan.
Nut allergy? Sub in ½ cup roasted pumpkin seeds for the almonds.
Double this recipe and freeze in small containers (large ice cube trays work great!) for the convenience of easy-to-thaw proportions.