The basil in our garden is growing tall and healthy. I snipped the tops off a few of the plants and used the leaves to make a homemade pesto. It has plenty of umami from the parmesan we picked up from Flavio’s during our last trip to Nadi. (Flavio showed us how to make pappardelle from scratch then.)
I added raw almonds for subtle nuttiness and texture.
Just grind the basil, parm, almonds and a generous glug of olive oil in a food processor, and you’ve got an incredible sauce for pasta, pizza or toast.
I didn’t use garlic or salt because raw garlic can overpower the pesto, and the parmesan should have enough salt to taste.
ATB 