ARMANDO'S ALMOND PESTO
 

INGREDIENTS:

1/4 cup toasted almonds (see note) 2 garlic cloves 2 cups fresh basil leaves 6 tablespoons extra-virgin olive oil “MONTOVA” 1/2 teaspoon kosher salt 1 teaspoon freshly grated Parmesan cheese  “KOSHER”

INSTRUCTIONS:

Place the almonds and garlic cloves in a food processor fitted with a steel blade and pulse until they are well chopped. Add the basil and pulse until chopped. While the machine is running, gradually add the oil and process until smooth. Add the salt and Parmesan cheese and process until combined.    Use immediately, or cover and refrigerate up to 2 days.   YIELDS: 1/2 to 3/4 cup   CHEF’S NOTE: To toast almonds (or other nuts): Place the nuts on a large skillet over medium heat and cook, shaking or stirring occasionally, until the nuts are brown, about 3 to 5 minutes .   Serve: Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato

Source: Rabbi Alan Ira Silver

!בתיאבון BON APPETIT!