Recipe by Sharon123
Sprinkle this delightful topping over pasta or pizza, use in "uncheese" recipes, or wherever you would normally use Parmesan cheese.
Top Review by Geema
I just love this recipe, Sharon! I really didn't care if there were tiny brown bits from the almond skins in the cheese, so I decided to be lazy and not blanch the almonds first. The batch I made went into a breaded chicken recipe as a substitution for Parmesan cheese and tasted just great. I think it would be wonderful sprinkled on veggies and in most of the other ways that I use Parmesan. I don't think I can completely abstain from the real stuff for my pasta, but will definitely always have a batch handy in the fridge for seasoning lots of things! This is a really wonderful recipe Sharon....thanks so much!
Directions See How It's Made
- *Toblanch almonds, place them in enough water to completely cover.
- Bring to a boil and simmer for 1-2 minutes.
- Drain and allow to cool, or rinse under cold tap water for rapid cooling.
- Pinch skins between thumb and forefinger at the base of each almond.
- Skins will slip off readily.
- Place all the ingredients in a food processor, and process for several minutes until the almonds are very finely ground.
- Store in a tightly sealed container in the refrigerator.
- Note: This is very easy to make if you have a food processor.
- If you do not have one, you can grind it in an electric nut, spice, or coffee mill.
- Blenders are not recommednded for grinding almonds, since more time and frequent stopping to stir the mixture are necessary.