Tarrah's Basil Pesto
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 4-6
ingredients
- 3 garlic cloves, peeled
- 1⁄3 cup almonds
- 1⁄2 teaspoon salt (or to taste, I like to use celtic sea salt)
- 2 cups loosely packed fresh basil (I use different varieties of basil from my garden, opal, lemon, clove and sweet and combine them all)
- 1 tablespoon fresh oregano
- 3 sun-dried tomatoes packed in oil
- 1⁄3 cup extra virgin olive oil
directions
- In a food processor, finely grind the garlic, almonds and salt together.
- Add the basil and the oregano and process until minced.
- Add the sundried tomatoes and pulse a couple of times until minced.
- While the machine is running, slowly add the olive oil in a steady stream through the tube until the pesto is blended into a paste.
- Store in the refrigerator in a bowl, spread a thin layer of olive oil on top to prevent discoloration.
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RECIPE SUBMITTED BY
Well, I live on the beautiful island of Puerto Rico. I am not Puerto Rican, but I have been living here for about 7 years, which is long enough to make me thoroughly confused as to what my own culture is. My husband is actually not Puerto Rican but half Costa Rican, so now our family is even more culture shocked. We make the most of it.
Passions? Hobbies? It's hard to chose which ranks over the other, so I will say it is a tie, but cooking/baking and photography are at the top of my "hobbies" list. It's funny because I never went to school for either, which many are surprised to learn that, since my dedication to both hobbies as yeilded some pretty cool results. Amazing what you can learn from books!
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