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Thursday, July 1, 2010

Farmgirl's Lower-Fat Pesto

1/2 cup (about 2.25 oz.) raw or roasted almonds or cashews
3-6 large garlic cloves, peeled
4 ounces (about 4 cups packed) fresh basil leaves
1/2 cup pecorino romano cheese, finely grated
10 ounces (about 3 small) fresh tomatoes, any kind, quartered
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil, or more if desired

If using raw nuts, spread them on a baking sheet or piece of aluminum foil and place in a 350 degree oven (or toaster oven) for 8 to 10 minutes.

Process the nuts and garlic in a food processor until finely chopped. Add the basil, pecorino romano, tomatoes and salt and process until thoroughly combined and the consistency you like.

With the food processor running, drizzle in the olive oil through the chute. Add more salt to taste if necessary and more olive oil if desired.

This pesto will keep several days in the fridge, or you can freeze it. Cover the top with a thin layer of olive oil to keep it from discoloring, or pour into an ice cube tray to freeze, then transfer pesto cubes to a heavy-duty freezer bag.

Makes approximately 1 1/2 cups.


Becca said...

The garlic gives this pesto a definite kick. The first time you make this, I would recommend just two or three cloves and see how you like it.