Basil & Almond Pesto Sauce

This is ultimately awesome. If there's such words. It is so fragrant and tasteful. You can pretty much make this in advance and just refrigerate for future use. You can make pesto pasta, pesto chicken, pesto salad and pretty much up to your imagination.

The original recipe requires pine nuts but in Malaysia, Pine nuts are a tad expensive so I substituted with ground almonds instead.

Recipe:

2 Bags of fresh basil leaves - 4 Cups

1 1/2 cups of extra virgin olive oil

2 packet of ground almonds - 2 cups

2 cups of freshly grated parmesan cheese

4 cloves of garlic diced.

Kosher salt & pepper to taste.

Direction:

Combine garlic, basil and olive oil and blend. Once smooth, add the ground almonds and blend again. Once smooth, add the parmesan cheese, salt & pepper to taste and blend again.

Storage:

If you want to freeze the pesto sauce, put in small containers and add olive oil on top to seal the pesto otherwise you will loose the bright green color. ( Remember: Basil darkened easily)