Basil Pesto from the Garden

Today was the day to deal with all that wonderful basil in the garden. I can’t bear to let it go to waste. I had almonds but no pinenuts in the pantry so that is what I decided to use. It was wonderful. I forgot to toast the chopped almonds. I think that would have made a difference.

2 cups lightly packed, fresh basil leaves
¼ cup chopped almonds, toasted
½ cup nice olive oil
2 cloves garlic
¼ cup grated parmesan cheese
salt optional

Chop the almonds in the food processor and dry toast in a stovetop pan. Chop basil & garlic with olive oil in food processor until finely minced. Combine toasted chopped almonds, finely chopped basil & garlic, parmesan cheese and more olive oil if necessary. Pack into a jar and float a little olive oil on top to help preserve the mixture. Or, freeze the pesto in an ice cube tray and store the ice cubes in freezer bags for later use.


Unfortunately there is little chance of snapping a nice pic of pesto.  It turns from the beautiful bright green to drab in seconds.

I tossed cooked penne with pesto and cooked chicken. Topped with more parmesan cheese and served. Yum.