Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
½ cup blanched
almonds 2 cloves
garlic 1 cup basil
leaves 1 cup mint
leaves Kosher salt Freshly ground
black pepper 1/2 - 3/4 cup
extra-virgin olive oil
ingredients, except the oil, in a food processor and pulse a few times until
everything is well blended. Next, add the oil and pulse twice. Taste for seasoning,
and adjust if needed.Makes about 2
When the pesto
is ready, transfer to a glass jar.Top
with more olive oil to preserve the color and freshness of the pesto. If you do
not cover it with oil, it will turn brown and spoil. Refrigerate up to 2 weeks
covered with oil and in a closed glass container.
When you are
ready to use, boil pasta according to package directions.Strain and transfer to a serving bowl, add a
few tablespoons of pesto and enjoy.
This pesto can
also be used on grilled, fish, chicken, pork and vegetables.It can also be a delicious topping on a
crostini with a slice of fresh mozzarella cheese.