This is my go to pesto recipe. LOVE it!!
3-4 cloves medium-large garlic, unpeeled, for toasting purposes. (Sometimes I forget and toast with the skins off. Still works.)
1/2 cup toasted almonds
1-2 cups basil
1 cup parsley (I rarely use the parsley. Basil is my flavor. Therefore, 2 cups basil.)
Juice from 1/2 lemon
1/2 – 3/4 cup Olive Oil (depends on the consistency you desire)
1/2 cup grated parmesan cheese (I use up to 1 cup. We like cheesiness, too!)
salt & pepper
1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown. It take 5-8 minutes. When cool, remove and discard skins.
2. Toast the nuts in a medium, dry skillet over medium heat, stirring frequently (I burned the first batch, pay attention!) until golden and fragrant, 4-5 minutes. Cool the nuts.
3. In a food processor place ingredients, except the parmesan cheese, and process until smooth. Transfer the mixture to a small bowl and stir in the parmesan; season to taste with salt and pepper.
We like to mix with pasta or use as a base for pizza. What about YOU?