strawberry basil pesto

By khoglan1

Ingredients

• 35 grams (1/3 cup) freshly grated Parmesan
• 35 grams (1/3 cup) whole blanched almonds, toasted
• A small handful (about 1/3 cup) fresh basil leaves
• 5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
• 2 teaspoons extra-virgin olive oil
• Salt, freshly ground pepper

Details

Servings 1

Preparation

Step 1

Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning. Transfer into a jar, close tightly, refrigerate, and use within a few days.

Use in sandwiches, on canapés and crostini, toss with pasta, etc.