Easy Almond Basil Pesto
Serves: 1.5 cups basil
  • 2 cups fresh basil (packed)
  • ¾ cup olive oil, divided
  • ½ cup raw almonds
  • 1 tsp. Himalayan salt
  • ½ tsp. ground pepper
  • ⅓ cup ground parmesan cheese
  1. Add half of oil to the blender or food processor, followed by the basil and almonds.
  2. Pulse, scraping down the sides as needed.
  3. Add seasoning, cheese and remaining oil.
  4. Pulse again until no large pieces remain and mixture is a thicker paste.
  5. Add to a jar or container and seal.
  6. Store in the refrigerator for up to 2 weeks.
The basil pesto will be a thicker paste in consistency, however, if you like a thinner pesto, add more olive oil as desired or cut back the basil content to 1½ cups.
Although, the pesto could possibly be stored longer than the recommended 2 weeks; it may begin to lose its original potent flavor.
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/easy-almond-basil-pesto/