My potted basil exploded with growth in this humidity, so I snipped it back before blooms appeared. I didn’t have enough basil for classic pesto—only an ounce—plus a handful of parsley. Undeterred, I grabbed almonds and macadamia nuts, silky avocado oil, vibrant purple garlic, grated Parmesan, salt and pepper. The result was a playful pesto spread, packed with nutty richness and herb brightness, perfect for jazzing up sandwiches, dolloping on pasta, or spreading on warm crusty bread. I hope you enjoy it as much as I do.
Ingredients
- 1 – 2 ounces of fresh basil leaves or basil and parsley
- 1/3 cup of avocado oil (or olive oil)
- ¼ cup shredded parmesan cheese
- 1/3 cup of nuts (almonds, walnuts, pine or macadamia)
- 2 cloves of fresh purple garlic (spicy) or regular garlic
- ½ teaspoon of table salt
- ¼ teaspoon freshly ground pepper
Process
- Add the nuts and garlic to a food processor and pulse until everything is minced.
- Add the remaining ingredients; basil, (and parsley if using), parmesan, and half of the oil, salt and pepper, pulse until the basil is well blended with the nuts and garlic, add the remaining oil. Add more oil to get a loose, spreadable consistency.
Refrigerate in a glass jar with a lid for 3 – 4 days or freeze for up to 3 months.
Tip: freeze in ice cube trays for individual portions.
Kitchen Moxy 