What you need:* 2-4 cloves crushed garlic
* 2 cups, packed (until unable to breath) coarsely chopped fresh
(no brown spots please) basil leaves
* (Alternative: flat parsley leaves)
* Coarse Salt
* 1 tablespoon naked almonds (without the skin)
* 3 tablespoons Parmesan cheese
* 1/2 to 1/3 cup extra virgin olive oil
What to do:In a food processor, pulse (or pound to submission) garlic, basil, pinch salt, almonds and cheese into a paste. Gradually blend in olive oil; adjust seasoning. This keeps in the fridge for over a week as long
as you leave a film of olive oil just enough to cover the pesto.
Now what? ....... Serving suggestion:* Slather on a sliced of toasted Italian bread or French baguette
when hunger pang strikes and you have not decided yet what to
cook or not and you're feeling revengeful because you did
4 loads of laundry over the weekend.
* Over succulent shrimps grilled to perfection, steaks, porkchops,
* As a pasta sauce ----- topped with grilled chicken breast served
with a side of green salad. Your husband will think you deserve
a "bling" on mother's day.
What! A pesto sauce on my salad?* Put a tablespoon of pesto in a bowl, thinned with a little water (to desired consistency), add 2 tablespoons of the wonderful and versatile mayonnaise. Stir thoroughly and drizzle on the salad. If you are concern that the 2 tablespoons of mayonnaise will take residence in your hips, add a squeeze of one large lemon instead.
Now, get out of the box and think what you could do with this pesto. Enjoy it!
TIP: Don't cook the pesto, it's better as is.