basil almond pesto
3 c firmly packed basil leaves (no stems)
1 1/2 c almond flour (toasted)
1 1/2 c grated Parmesan reggiano
3/4 t salt
4 T roasted garlic
1 1/2 c olive oil (or more if needed)
Combine all ingredients except oil in blender (or food processor if you have one)
Blend all items until finely chopped
With motor running, add oil in slow stream to create a thick paste
Pairs Well With
I love pesto, and came up with this version to use the basil I am now growing, as well as making a change from the ordinary and using almond flour.
It will keep refrigerated pretty much indefinitely, or you can freeze it in ice cube trays for individual "servings"