Pesto recipe:
1/3 cup nuts {almonds work well-pine nuts are a bit pricey, walnuts can be substituted}
1 1/2 cups fresh basil
½-1 cup of spinach
3 garlic cloves
2/3 cup extra virgin olive oil
½-1 of a pepper (seeds removed)
1/2 cup parmigiano-reggiano cheese
Pinch of salt/pepper
 |
| just add olive oil if it's a bit dry |
Heat almonds in skillet, until lightly toasted (3 mins) on medium heat--stir often. Let them cool.
In a food processor, use metal blade. Run garlic through, then almonds and pulse until finely chopped. Then add the basil, spinach, & pepper until finely chopped...add cheese...slowly pour in oil and season with salt/pepper.
It can store up to one month. Cover & refrigerate!
We love it in paninis...
