Saturday, March 29, 2008

Italian Almond Pesto


One of our contributing editors/my current roommate, Wendy Lloyd, was watching Lidia's Italy this morning and became the inspiration for my lunch today.

Italian Almond Pesto

In a food processor:

1 cup fresh basil leaves
1/4 cup almonds (any kind really, I used whole raw almonds)
2 gloves of garlic
1 teaspoon salt
1 teaspoon pepper

Pulse until all the ingredients are finely ground.
Set food processor on low and stream in olive oil (about 1/4 cup).

Continue mixing until all the ingredients are Incorporated.

I mixed it in with half a box of Campenelle pasta.

Possible additions/tasty suggestions:

I added a teaspoon of cayenne pepper to mine.
Wendy added some grated parmesan cheese to hers.

Both were delicious.

-Robin-

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