My husband grew an abundance of basil (in our greenhouse) this year. I had to harvest the last of the basil before it turned to seed. Not wanting to waste the beautiful basil leaves, I made Pesto of course!!
Now I am being on the cheap because Olive Oil and Pine Nuts are ridiculously expensive, and even at Costco. So I bought almonds and a Kirkland brand Mediterranean Blend Oil (a blend of Canola, Olive and Grape Seed Oil).
It tasted wonderful with the modifications and would so use them again!
Fresh Basil Pesto
Amount: makes one 2-cup canning jar
4 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Cheese
1 cup Mediterranean Blend Oil or Olive Oil
1/2 cup almonds (**crushed) or Pine Nuts
4-6 garlic cloves, minced
Using a food processor, place the basil leaves and crushed almonds into the bowl of the food processor and pulse on high until pasty.
Add the garlic, Parmesan cheese and oil. Pulse several times more. Scrape down the sides of the food processor with a rubber spatula and continue to pulse for one more minute.
Place pesto mixture in a 2-cup canning jar. Store in refrigerator up to 3-months or in freezer for 6-8 months.
** I placed the almonds in a coffee grinder to get a powder to add to the pesto mixture.