Basil Pesto with Almonds

[Lost Dog]

Most people are familiar with using pesto on pasta, but it's also excellent on top of roasted or grilled meat or chicken. I often stir a tablespoon into ranch dressing for a twist on ranch.

Basil Pesto with Almonds

2 cups of firmly packed basil leaves
1/4 cup (1 oz) almonds
1/4 cup extra virgin olive oil
1/2 cup Parmesan cheese
1 clove garlic (optional)
salt (optional)

Using a blender or food processor (much easier), blend basil leaves, garlic clove, 1/2 of the almonds, the 1/2 cup Parmesan cheese, and the 1/4 cup olive oil until the mixture is smooth. Add additional oil in small amounts, if necessary to make a smooth paste. Salt if necessary.

Garlic is optional because raw garlic, as delicious as it is, is stinky. Pesto is still good without it, but it's not traditional without the garlic. Big whoop.

Salt is optional because Parmesan is pretty salty. Taste before salting.

To store leftovers, smooth the pesto into narrow jar and float a layer of olive oil on the top to keep the air out.

Variations
Use roasted garlic instead of fresh. You can use 3-4 roasted garlic cloves, intead of one fresh clove. Well roasted garlic doesn't really stink.
cilantro pesto -- substitute cilantro and pine nuts or sunflower seed kernels for the basil and almonds. Cotija cheese makes a good substitute for parmesan.
spinach pesto -- spinach and walnuts