Pesto.
Buying good quality pesto can be expensive. Especially if you don't use it very often and end up throwing out more than half of the jar because it expired -----> This Girl!
Making your own is an easy way to avoid that.
Pesto is just a few ingredients and you can use as much or as little as you want, depending on your taste and how much you need.
For this recipe, I was able to coat an entire box of bowtie pasta and not have any waste. No left-overs, but no waste.
Here we go.
1 1/2 cups fresh basil
1/2 cup sliced almonds
1/2 tsp salt
1/4 tsp black pepper
1 tsp minced fresh garlic (I always grate mine in)
4 Tbs grated parmesan cheese
1 Tbs lemon juice
3/4 cup olive oil (you might need more or less depending on how thick you like your sauce)
Heat a medium skillet over medium-low heat. Add your sliced almonds. (You can also buy already toasted almonds if you'd like, I had them on hand for salads and decided to use them up).
Cook, stirring often until lightly browned. This will only take a couple minutes, so be sure to keep an eye on them so not to burn. Remove from heat.
Add the nuts to your food processor or blender.
Add in the remaining ingredients, except the oil.
Pulse a few times to get everything moving and then puree until combined, scraping the sides if needed.
While the processor is running, drizzle in your oil.
Puree until combined to the consistency of your liking.
And that's it! You can add the pesto to your favorite pasta, top it on a protein of your choice, or spread it on a sandwich.
If you do end up with extra, store in an air tight container in the refrigerator for up to a week!
Enjoy!
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