It’s that time of year when you’ve had just about enough Caprese salad. Fall is almost upon us and that means cozy, comforting dishes and fewer cold, refreshing salads. But right now, we still have plenty of basil left to use.
Pesto is a no-brainer when you need to preserve your basil harvest, but it can get a little boring after awhile. To mix it up, I decided to whip up this almond version below. I’m freezing it for now, but stay tuned to see how I use it when Fall arrives.
Easy basil-almond pesto
1 garlic clove
1 cup fresh basil leaves
1/4 cup shredded Asiago cheese
1/4 cup sliced almonds, toasted
1/3 cup roasted almond oil, such as La Tourangelle
Kosher salt, to taste
Whirl garlic in the bowl of a food processer until finely chopped. Add basil, Asiago, and almonds and whirl until finely chopped. Add oil and whirl until well blended. Season with salt to taste. Transfer to a freezer-safe plastic bag or re-sealable plastic container (make sure that the air is pushed out if using a bag) and freeze until ready to use.