Our beloved Chef Carolina Doriti is preparing homemade basil & almond pesto, perfect for your spaghetti and many more dishes!
2 large garlic cloves
20gr white almonds, lightly toasted
50gr fresh basil leaves
150gr Super Premium EVOO by E-La-Won
80 gr parmesan, grated
1 tsp lemon juice
Ground black pepper
Wash the basil leaves and let them dry. In a food processor add the garlic and almonds and pulse until it turns into a thick paste. Add the basil leaves and pulse. Gradually add in the olive oil while pulsing, scraping down the sides of the food processor in between. Once all the olive oil is incorporated into the mixture, add in the parmesan and pulse once again. Finally blend in the lemon juice, salt if necessary (the parmesan may be enough) and pepper to taste. Spoon into clean jars and store in the fridge for ten days or in the freezer for up to 4-5 months.
In order to preserve the nutrients of this excellent olive oil, I suggest you enjoy it raw in a sandwich or a salad (eg in a classic Caprese), or as a dip, or just mix it into very warm past without further cooking it!
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