Fresh Basil Pesto

by Country Spoon

You can always count on a pesto to brighten up a dish, a sandwich or even just a plain tomato.  With tomatoes and basil reaching their season’s peak… whip up some pesto to keep the summer flavor going.  This recipe is perfect for freezing and will keep that memorable flavor into the winter months when you really need to be brightened.  Fresh lemon, heart healthy almonds and garlic make this basil pesto just that much fresher.  

Fresh Basil Pesto:

yields about 1 c.

1/2 c. dry roasted unsalted almonds

2-3 garlic cloves

1/2 lemon juiced

2 c. basil leaves (packed)

1/4 c. good olive oil

sea salt

freshly cracked black pepper

 

In a food processor, pulse almonds and garlic cloves until finely chopped. Add lemon juice and half the basil leaves.  Continue to pulse until finely chopped, adding the remaining basil leaves as the mixture blends down.  The lemon juice not only adds fresh flavor, but will also keep the processed basil greener. Drizzle in olive oil and continue to pulse until the mixture is well combined.  Season to taste with sea salt and freshly cracked black pepper – roughly about 1/2 t. of salt and 1/4 t. black pepper.

You can of course add some parmigiano reggiano, about 1/2 c. finely shredded, but this tastes so fresh without the cheese – you won’t miss it I promise!

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