Makes ½ cup
- ¼ cup raw almonds
- 1 cup fresh basil leaves (packed)
- ¼ teaspoon salt
- 6 tablespoons olive oil
Tomato and Eggplant Gratin with Basil Pesto |
- Place almonds in food processor and pulse a few times to break into small pieces
- Add basil, salt and 2 tablespoons olive oil and continue to pulse
- Drizzle remaining olive oil until consistency meets your fancy
- To duplicate the dish pictured: follow the recipe for Tomato and Eggplant Gratin, but omit the thyme. After removing from oven, drizzle or spoon pesto over the top and serve
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