Pesto is one of those ingredients that I always try to have on hand. By that I mean, that I make a batch every three or four weeks during the warmer months when I have access to fresh herbs.
Why? Well, for several reasons. First, it tastes good, especially if you make it yourself. Second, it is ridiculously easy, even more so if you have a blender or food processor. And, finally, pesto can punch up the flavor in a dish or help whip up an easy meal.
When I mix pesto with a bit of mayo and spread it on whole wheat bread, it makes my ordinary turkey sandwich taste like a decadent treat…
If time has gotten away from me and it is dinner time before I know it, pesto mixed in with freshly boiled and drained pasta and paired with quick grilled chicken and a bagged salad is a a meal in a flash…
Are folks coming over for drinks now? I’ll just toast some slices of bread, spread on the pesto, and slice into triangles. If I can top with fresh tomatoes all the better…
Lucky for me that Karen included some basil and oregano in her gift of herbs…
Basil, Oregano, and Almond Pesto
Makes about 1 cup
2 cups of fresh basil and oregano (whatever proportion you prefer)
1/3 cup unsalted almonds (raw or toasted)
3 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
In a food processor or blender, add herbs and almonds.
Pulse a few times to combine. Add the garlic and Parmesan cheese and pulse again to combine.
Slowly add olive oil in a thin stream while the processor or blender is running. Scrape the sides and pulse again to combine.
Season with salt and pepper to taste.
This will keep in a sealed container in your fridge for a couple of weeks.