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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