Almond Basil Pesto

     This is a great garnish for many things Italian. While I have a specific purpose in mind (more to follow), this will go great atop a pasta dish or a homemade roasted tomato soup. There's only a few ingredients, so it's easy to make. And while pine nuts are typically used for pesto, you can substitute walnuts or almonds (which were on hand here) with great results.
     If you don't have a garden out back, start with herbs. We're in an urban setting, but basil is ridiculously easy to grow (as is oregano and thyme, to complete the triumvirate), and will add more flavor to your dishes when fresh rather than dried. Plus, it's cheaper, and we still have our own dried basil, oregano, and thyme made from last year's leftovers.
     So give it the old college try, but remember it only lasts about a week in the refrigerator. That being the case, I made only half of the recipe you see here.
     Grab the few ingredients needed and your food processor...this won't take long.

Almond Basil Pesto
2 c. fresh basil leaves, lightly packed
2 garlic cloves
1/4 c. unsalted almonds
1/2 c. grated italian cheeses (can be a blend...asiago, parmesan, mozzarella, etc., but err on the side of the harder cheeses)

1/3-1/2 c. extra virgin olive oil

kosher salt and fresh cracked pepper to taste

     There's nothing to this (well, that I know of). Put the first 4 ingredients into the food processor or blender. Turn on the processor and, add the olive oil until a paste is formed; this will not take long. Salt and pepper the mixture to taste, and store in your refrigerator for up to a week.