Basil Pesto
Course
Dips and Spreads
Servings
1
cup
Servings
1
cup
Ingredients
1
cup
almonds
1
garlic clove
minced
1/2
cup
extra-virgin olive oil
2 – 4
tablespoons
water
2
cups
basil leaves
washed and coarsely chopped
Instructions
Toast almonds in skillet. Remove from skillet and set aside until cool.
Put almonds in food processor and grind fine. Add extra-virgin olive oil, water, garlic and half of basil. Process until mixed.
Add remaining basil and process again until smooth. Season with salt and pepper to taste.