I had a bounty of basil that I wanted to use while it is at its peak, so I made a big batch of pesto based on this recipe. I had some extra spinach, so I tossed that in there, too. I made mine cheese-free.
1/2 cup slivered unsalted almonds, toasted
3 cloves garlic, roughly chopped
1/2 cup olive oil
1/2 teaspoon salt
juice of 1/2 lemon
Combine ingredients in food processor, pulsing until chopped, then processed until smooth. Refrigerate for up to 3 days or freeze in an ice cube tray until just frozen, then transfer pesto cubes to a freezer bag.
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