Pesto Sauce


A pesto recipe that can be used so many different ways. It is best served on baguettes or tossed with pasta for a delicious lunch or dinner. The addition of red pepper flakes gives it a little heat making this one of the best pesto sauces I’ve ever had.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: Approx. 2 cups pesto

1/2 cup toasted whole almonds
1 cup finely chopped Italian Parsley leaves, remove stems
1/4 cup finely chopped fresh basil leaves
1-3 cloves minced garlic (WE LOVE GARLIC)
1/3 cup finely grated Parmesan cheese
3/4 cup – 1 full cup of extra virgin olive oil
1/2 tsp. black pepper
1/2 tsp. kosher salt
Optional: 1/4 tsp. crushed red pepper flakes
Toast the almonds in a shallow pan for 4-5 minutes in a 375 degree F oven, flipping over halfway in between.
In a food processor blend up the garlic and almonds first, then add in the parsley and basil until nicely chopped. Next add in the cheese, pepper, salt, and crushed red pepper flakes. Keep the processor running and slowly add in the olive oil until it reaches the consistency you desire. I like it thick. We only add in 1/2 cup or ¾ cup of olive oil so we can spread it on bread, pizza dough, and pasta. Just add more or less oil to the pesto according to taste or the way you plan to serve it.
Taste for seasoning, it generally will not need much salt because of the salt content in the Parmesan cheese. We love salt and added some in.
Inspired by Barry C. Parsons:
Grilling your own Pizza with Pesto Sauce: