Almond Romano Pesto and a Nod to Pestos in General

Got herbs in your garden or CSA? Make pesto! There’s much room for creativity, it’s marvelous and versatile stuff, and stores for weeks in the refrigerator.

The Basics…

  • 1 Bunch of Leafy Herbs (Basil, Parsley, Arugula, Oregano, etc.)
  • 1 Tbsp Nuts (Pine Nuts, Almonds, Walnuts, Pistachios, etc.)
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/3 cup hard cheese (Parmigiana, Romano, Asiago, etc.)

Almond Romano Pesto

  • 1 bunch Parsely
  • 1 Tbsp Almonds
  • 1 clove garlic
  • 1/3 cups olive oil
  • 1/3 cup Pecorino Romano Cheese

Toss it all into the food processor and process until it becomes a paste. Step back and smell the herbs. Your whole house will now smell fresh and green. Happy sigh. Add more olive oil if it’s too thick. Store in a lidded jar with a layer of olive oil, which will help it keep its bright color. Use it on pastas, in sandwiches, and on bruschetta, which is an Italian-style toast.

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When you’re ready to use, scoop out what you need, making sure the layer of olive oil is still enough to cover.

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4 responses to this post.

  1. Yummers! I love that you can be as creative as you want as long as you follow the basic recipe! Come link up to this week’s party and share this great idea with the rest of the participants…http://inherchucks.com/2012/05/31/whats-in-the-box-28/.

    Reply

  2. Very nice pan-pesto recipe! I love different combos. I do the same thing with a chimichurri sauce.

    Reply

  3. Thanks for stopping by! I’ve never tried it before, but found your “Easy Chimichurri” recipe and looks delicious!

    Reply

  4. […] 1 Tbsp basil, pine nut, and romano or other pesto […]

    Reply

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