Here’s my go-to pesto recipe for when I want to switch things up. Instead of pine nuts (because my god, $$) I use roasted almonds and instead of just basil, I sub 1/2 of the basil for scallion tops. Perfect as a spread, dip, with pasta, & on pizza.
I enjoyed this batch with pasta, and froze half of the batch for later. When you’re ready to enjoy, just thaw in the fridge for a few hours and enjoy! Recipe below
- ½ cup olive oil
- 2 cloves garlic
- ¼ cup almonds
- 2 cups fresh basil leaves OR 1 cup of scallion & 1 cup basil
- ½ cup grated Parmesan
- ¼ teaspoon salt
In a food processor, process all of the ingredients until coarse and consistent. Enjoy tossed with pasta, fresh bread, or drizzled on fresh vegetables.