Basil Pesto is bursting with the flavors of extra virgin olive oil, fresh basil leaves from my garden, Parmesan cheese for texture and saltiness, lemon juice and zest for a bright note and the unexpected nuttiness of toasted almonds.
Combine olive oil, lemon juice, basil leaves, almonds, Parmesan, garlic, lemon zest and kosher salt in a blender or food processor. If using a blender, be sure to put the olive oil and lemon juice in first for easy blending. Puree or process until blended.
Toss pesto with hot pasta, or serve over cooked chicken, fish or beef. Also delicious with vegetables, in a pasta salad or potato salad and as a dipping sauce.
Makes 3/4 cup.
*Recipe can be doubled to make 1 ½ cups pesto. Use some today and refrigerate or freeze the rest for another time!