Made by Deanne
Bunch of Basil (or Italian Parsley)
Olive Oil
1 to 1.5 cups of Almonds (soaked overnight, if you have the forethought)
3 cloves of garlic
Sea Salt, Pepper and lemon juice to taste.
1. Puree Basil with some olive oil (or grind in pestle and mortar, if you have the patience and muscle)
2. Puree almonds (you can also use pine nuts, macadamias, pistachios, cashews, walnuts or any combination)
3. In a pestle and mortar,add the sea salt with the garlic cloves and crush till pasty.
4. Add a little lemon juice and pepper to taste.
The secret to getting a great taste without using parmesan is grinding the garlic with salt in the pestle and mortar.
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