Basic Almond Basil Pesto Food

ALMOND BASIL AND TOMATO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the tomatoes.

BASIC PESTO

Steps:

• Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
• With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

ALMOND, BASIL & TOMATO PESTO

Steps:

• Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.
• Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.
• This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
• Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.

BASIC ALMOND PESTO

Steps:

• Pound the garlic and almonds in a large pestle and mortar with a little salt.
• Add the basil leaves, a few at the time, pounding and grinding the leaves against the side of the bowl.
• Stir in the grated cheese and mix well.
• Beat in the olive oil and lemon juice, salt and freshly ground black pepper to taste. Store in a screw top jar in the refrigerator until ready to serve.