Good morning, friends :)
I had a nice bunch of local basil from the farmer’s market, which clearly only means one thing to me: pesto. I think I could live off pesto, even if the excessive garlic kills any chance of good breath for the day. It’s a sacrifice you have to make when you eat things fit for a king. I didn’t have any pine nuts lying around, so I subbed almonds instead. I am impressed with how it came out, and like that almonds are a much cheaper option. Honestly, I think you could use any nut and get away with it, right?
I prefer my pesto to be a little on the chunky side, but feel free to add more liquid to yours and play around with the ingredient measurements. To be honest, I barely measure anything out – I am an eye-baller ;)
So, local pesto. Here we go.
You will need:
- 1 bunch of basil (about a cup?)
- 2 tbs olive oil
- 1/4 cup almonds
- 1 quick squirt of lemon juice
- 1 clove garlic
- Salt and pepper, to taste
- Water for consistency (probably 3-4 tbs?)
Just add all ingredients into your food processor and blend until smooth (or almost smooth, if you are like me!) This pesto is great for pasta, but I really enjoy it on my toast in the morning. I mean – come on – fresh basil first thing in the morning? It’s going to be a good day (but not for your breath). Ha :) xx bianca