Super easy! And extremely yummy. I made a jar full of pesto sauce, with the intention of using some on a pizza I was making that afternoon, and storing the rest of it away to last me over the week.
Turns out, I had a friend visit that night and another one visit the following evening. And both were hungry. And I whipped up a quick pasta for them (just pasta and pesto for one boy, pasta + pesto + lemon garlic shrimp for the other) and used up all my pesto sauce.
Honestly, I thought the sauce was really tasty. The boys didn’t comment on the yumminess of the pasta or the sauce, so *sigh*.
But then, I’ve shared the recipe with the maternal unit. And assured her it is something she needs to try… Break out of the mould of red sauce and white sauce in pastas and try something rad! You go girl!
Two handfuls of fresh basil leaves, washed and roughly chopped
One handful of fresh cilantro leaves, washed and roughly chopped
4-5 cloves of garlic
A tablespoon of olive oil
About 20-25 almonds, blanched and peeled and roughly chopped
A couple of tablespoons of parmesan cheese (I actually used some Parmigiano Reggiano)
Salt, to taste
1. Soak the almonds in boiling water for a few minutes to ease the process of peeling them and to make them softer, to chop into smaller pieces. (I threw the almonds into the blender whole and had issues with getting them to pulp all the way, so I’d suggest chopping them before hand.)
2. Throw all the ingredients into a blender and give it a whir until you get a smooth paste.
3. You could use some of the water from the blanched almonds to give the mixture it’s paste-like consistency.
4. Transfer the pesto to a jar and pour some more olive oil over it, to preserve it for up to a week or 10 days.