Homemade Fresh Basil Pesto
I got a big bunch of Thai Basil from the veggie box that I bought during MCO and I know I have to use them up before they go bad as they can turn black and wilt at an astonishingly quick rate which happened to some of my basil ~>_<~
So, how I used up all my Thai Basil? Homemade pesto, the first thing that came into my mind! Instead of pine nuts which are traditionally used in pesto, I used almond instead because almonds are more “wallet friendly” 😛 Other nuts such as walnuts and pecans are good options as well.
Pesto is commonly used as pasta or pizza sauce but there are many unconventional ways to enjoy it! Make a dips by mixing it with sour cream, Greek yogurt or cottage cheese, bake into bread, spread on sandwich/ bruschetta, salad dressing and sauce the meat.
40g fresh basil leaves
2 cloves garlic, minced
75g almonds, toasted
50g grated Parmesan cheese
120ml extra virgin olive oil
Salt and pepper to taste
Step 1: In a food processor or blender, add the basil, almonds, Parmesan cheese and garlic. Pulse a few times, until the ingredients are coarsely chopped.
Step 2: Turn the processor on and gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste.
Step 3: Store in air-tight container in the refrigerator for up to one week, or freeze for up to three months.
PS: Not sure why my pesto so brown in colour, anyone?
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