Most people know pesto as a sauce made from olive oil, pine nuts and basil. Here's one with almonds instead of pine nuts:
Ingredients:
4 cups (loosely packed) basil leaves (about 2 large bunches)
1 cup (loosely packed) parsley leaves (1 bunch)
2/3 cup green can parmesan cheese
4 cloves garlic
1/2 cup toasted, slivered almonds
2/3 cup olive oil
salt/pepper to taste
Directions:
Place basil and parsley in food processor, and pulse for a moment. Add parmesan cheese, garlic and almonds and pulse until coarsely chopped. With food processor running, pour olive oil in a thin stream until smooth paste. Add salt/pepper and pulse a second or two.
Serve immediately (toss with pasta or serve with vegetables as a dip), or cover with plastic wrap (directly on surface of pesto) to chill overnight. Good in refrigerator for up to 2 weeks. To preserve longer, pour into ice cube trays and freeze. When frozen, take out and place two or three cubes in freezer baggies and keep in freezer to use later. Good way to preserve your basil and parsley harvest.
CAN BE lactose-free if you substitute the cheese for soy cheese or rice cheese.
GLUTEN-FREE, HEART-HEALTHY
Copyright (c) 2008 New View Group, LLC
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