Ingredients :
- 1 C almonds
- 3/4 oz basil
- 1/2 oz mint
- 1/2 C fresh parsely leaves
- 1/2 lemon; juiced
- 1/2 C shredded parmigiano reggiano
- 1/2 C white vinegar
- 1/2 C extra virgin olive oil
- 1 pinch kosher salt and black pepper
Method :
- Combine all ingredients except olive oil in a blender or food processor. Pulse until blended, but not smooth.
- Slowly pour olive oil into processor while blades are spinning. Continue to puree for a few seconds after oil to ensure blending.
- Variations; Pine nuts, walnuts, honey, peanut, cashews, pistachios, red or white wine vinegar, apple cider vinegar, peppercorn melange, bacon fat, heavy cream, gruyere, parmesean, romano, spinach, arugula, watercress, dill, cucumber, lime, anchovies, jalapeños, celery, serrano, poblano, habanero, crushed pepper flakes, shallots
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