pesto a mandorla

substitute almonds for pine-nuts in in this variation

(and always blanch/peel/toast the almonds and blanch the pesto)

Ingredients

• 2-3 cups fresh basil leaves
• 1 cup unroasted/unsalted almonds
• 2 peeled garlic cloves
• 1/2 cup of grated parmigiano reggiano
• salt

Instructions

1. Fill a small sauce pan with water and bring to a boil. Boil the almonds for 2-3 minutes. Remove and place in an ice-bath OR run under cool water. Peel and discard the skins
   
   
2. Pre-heat to oven to 300F. Toast almonds for 4-5 minutes. Remove and allow to cool
   ​
3. In a blender, place basil leaves (blanched/iced if possible), garlic, almonds, parmigiano, and salt. Start to blend while gradually adding olive oil.
   ​
   
4. Add enough oil until a creamy texture is formed. Continue to add parmigiano & salt to taste.