Chunky Basil Pesto

I don’t really have much to say about this recipe… We got a new basil plant because the one we had all winter died after not being water during one of our trips out of town. Since we had a new plant, and it’s really growing, I needed to do something with some of the basil, and well, this is it.

Note: This pesto is not runny like most recipes that you see…

What You’ll Need…

1-1 ½ Cups Fresh Basil Leaves

¼ Cup Fresh Grated Parmesan Cheese

¾ Cup Whole Almonds

¼ Cup Olive Oil

Chili Powder (To taste)

Pepper (To taste)

Garlic Powder (To taste)

In a small food processor place the chunk of cheese and run the processor until the cheese is a fine grate. Place the cheese in a bowl and repeat the process with the almonds; they will not get to be as small as the cheese, but the pieces should be quite small.

Once the almonds have been processed add the cheese back into the processor. Add the basil leaves on top of that and lastly pour in all of the olive oil. (Most pesto recipes call for you to drizzle the oil in so that the mixture comes together, but I only have a small processor that does not have an opening and this way of going about things works just fine.)

When the oil has been added, close the processor and run it until the mixture becomes a paste. Transfer the paste from the processor to a bowl, add the spices, and mix.

Now the pesto is done! This version is great for crusting pork chops or tofu, over top of pierogies, or rubbed on corn on the cob.

Enjoy!