I wasn’t sure my basil was going to make it at the beginning of the year. It was a pale green and wasn’t growing too many leafs. Lately though, it has taken off! I decided to try to use some of the basil and make a pesto. I could only find a large container of pine nuts at the store, and didn’t want to get a $12 container for one recipe, so I used almond slivers I had on hand instead.
You can play around a bit with the amount of nuts, cheese, and garlic. I think this recipe could be nice with some other seasonings as well, like some red pepper flakes if you wanted a bit of a kick.
Matt really enjoyed the pesto, we also found a fun way to use the last few leftover bits that we’ll share with you soon. To save any leftover pesto we put it into a container and topped it with a bit of olive oil to prevent the basil from browning and stored it in the refrigerator. I’m probably going to make a large batch and freeze it for later in the fall at the end of the season. Until then, it seems that even if I take a cup or two of basil out of the garden, it grows back the next day!
For the Pesto
- ¼ cup almonds
- ¼ cup cubed parmesan (the food processor will break it up more)
- 1-1 ½ cup basil leafs
- 1-2 garlic clove roughly chopped
- olive oil
- salt and pepper
Put the almonds, parmesan, bail, garlic, and a splash of olive oil in a food processor. Pulse and add olive oil until you get your desired consistency. Add some salt and pepper to taste. Made about ½ cup pesto.
For the Pasta
- ¼ - ½ cup cheesy almond pesto
- 1 tomato chopped (Or some cherry tomatoes chopped)
- 1 package fresh pasta
- olive oil
Cook the pasta according to the package directions. Reserve about a cup of pasta water before draining. Return the pasta to the pot and add the pesto, tomatoes, and a splash of olive oil to make the sauce. Mix together. Allow the tomatoes to warm. Add a splash of pasta water if needed to thin out the sauce. Enjoy warm!