pesto

Pesto

Whip up a fresh batch in less than 15 minutes.

“Store-bought pesto is not even close to the fresh stuff,” says Michelle Davis of Thug Kitchen. Dating back to the Roman age, traditional Italian pesto consists of basil leaves, pine nuts and Parmigiano-Reggiano, blended with olive oil. And it's just as versatile as it is delicious. “People always just think of pasta, but pestos are great tossed on roasted veggies, used as a base for salad dressings, swirled into soups right before serving, even just a sandwich spread. It’ll only improve your dish,” says Davis. If you don't have fresh basil at home, you can also use cilantro, dill, parsley, or a mixture of all three. She also suggests experimenting with the nuts (subbing in almonds, for example). 

Makes 1¼ cups

Ingredients:
2 ½ cups packed basil leaves, torn
⅔ cup slivered or sliced almonds
2 cloves garlic, chopped
1 teaspoon grated lemon zest
¼ cup olive oil
¼ cup water
2 tablespoons lemon juice
¾ teaspoon salt

Directions:
Place basil, almonds, garlic, and lemon zest in the bowl of a food processor. While the motor is running, stream in olive oil, water, and lemon juice. Season with salt.

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