pesto + manchego + marcona almond
Total Steps
10
Ingredients
5
Tools Needed
3
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Chow CreationsIngredients
- salt and pepper(optional)
- 1/4 cup Marcona almonds
- 3/4 cup extra virgin olive oil
- 3/4 Manchego cheese
- 2 cups basil, loosely packed
Instructions
Step 1
Soak almonds in water for fifteen minutes.
Step 2
Wash and dry basil leaves.
Step 3
Grate cheese.
Step 4
In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.
Step 5
Process it on and off for thirty seconds.
Step 6
Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.
Step 7
When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.
Step 8
There are many serving options.
Step 9
Transfer it to a bowl and serve it with an assortment of cheeses and crostinis, or dress pasta with it, or marinade chicken, or, make a delicious manchego potato pesto pizza that's on my blog. And as always,
Step 10
Chow!