Summertime is always the best of what might be. - Charles Bowden
Each summer, when basil begins to appear in abundance at the Durham Farmers’ Market, Big Spoon Roasters founder Mark grabs a bundle or three and makes this tasty pesto. Subbing our Mission Almond Butter for the traditional pine nuts adds the flavor of fresh-roasted almonds and creates an exceptionally smooth texture, making it perfect as a dip for your 4th of July spread. From Mark:
2 cups firmly packed basil leaves, washed and dried
12 garlic cloves
3/4 cup extra virgin olive oil
1/4 cup (4 Tbsp) Almond Butter with Wildflower Honey
1 cup (4 oz) grated Parmesan Reggiano cheese (or your favorite hard cheese)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
- Pulse basil and garlic in a food processor to a rough mixture.
- With the motor running, add olive oil in a slow stream, stopping several times to scrape down the sides of the bowl.
- Add the almond butter, cheese, salt, and pepper and puree for about another minute until the mixture is smooth and evenly blended. Refrigerate in an airtight container.
The pesto should be good for 2 weeks, but good luck making it last that long!