Almond basil pesto
Discover a symphony of nutty richness and herbaceous delight – a quick and fresh flavour fusion perfect for elevating your mid-week meals.
Ingredients
- 2 cups fresh basil leaves
- 1-2 cloves garlic, peeled
- ½ cup blanched whole Australian almonds
- 80g grated pecorino cheese
- 1 tsp sea salt flakes
- ½ cup extra virgin olive oil
Method
Place basil, garlic, almonds, cheese and salt in the bowl of a food processor; pulse until finely minced, scraping down the side of the bowl with a spatula as needed. With the food processor running, add oil through the shoot in a slow steady stream. Process until smooth and well combined.
Use immediately or store in the refrigerator in an airtight container. When storing, pack the pesto into jar/container, cover with a thin layer of olive oil and seal.
Storage tip – freeze prepared pesto in ice block cubes, when frozen store in a zip lock bag in the freezer for quick additions to meal preparations.
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