You wanted the best, you got the best baby!

1 clove garlic
a couple handfulls of basil
a handfull of ALMONDS! (rather than pine nuts..great flavour, better nutritional value)


Grind above things for a few chops in a food processer, then add in olive oil until you get the consistency you're after.

HUA! :tu:

You wanted the best, you got the best baby!

1 clove garlic
a couple handfulls of basil
a handfull of ALMONDS! (rather than pine nuts..great flavour, better nutritional value)


Grind above things for a few chops in a food processer, then add in olive oil until you get the consistency you're after.

HUA! :tu:

Utter genius. The Columbus Dispatch today had a DIY pesto in it too; I got pumped about making some of it, but yours just beat it out.

Utter genius. The Columbus Dispatch today had a DIY pesto in it too; I got pumped about making some of it, but yours just beat it out.

Thats cool the paper had it in there...I posted this on a cooking forum and people seemed to really like it as well.

Here are some other tips...
-Make sure you chop the almonds finer than you would the pine nuts.

-If you have flavoured almonds, you might want to wash the first so that the salinity isn't over powering. If you don't wash them first because you like the flavour (I have hickory almonds that were great) add less salt!

-Toasting the almonds isn't AS necessary if they're flavoured, but its still a good idea to warm them up to release the oils in them.

-If you're putting it on pasta, thin it out more w/ oil and also use a pasta that is grooved like rotini or grooved-mostacholi (sp?) because they will hold the sauce better than flat pastas and smooth pastas like linguine, spaghetti, and macaroni...

-If you're putting it on chicken, any other meat (shrimp comes to mind), or a non-pasta dish..use less oil to thin it out so that it makes more of a paste. When you apply it to something being cooked it is more likely to coat the chicken (etc) if it is thicker.

-You usually need less basil than you think and too much can be overpowering. I kinda get sick if I use too much, so this might just be me..but basil (like oregano) is a REALLY strong herb!

Let me know how it turns out!

I can't wait to make this, I need to start growing my own basil.

One of my favourite post work-out snacks is a couple of tablespoons of non fat cottage cheese mixed with a teaspoon of pesto served with veggies, like carrots, snow peas etc. Yummy

A lot of people would caution you from consuming fat (pesto) PWO as you're trying to shuttle nutrients to your muscles asap so they can recover. Fat slows this process down. Something to think about I guess...I'm not the hugest proponent of the PWO orthodoxy.

A lot of people would caution you from consuming fat (pesto) PWO as you're trying to shuttle nutrients to your muscles asap so they can recover. Fat slows this process down. Something to think about I guess...I'm not the hugest proponent of the PWO orthodoxy.

Yah, I like to eat some type of carb PWO never fat. I'm not super strict with it, but I've found it works well for me to add some dextrose to my protien shake. Also, some folks don't like mixing fats and carbs.
I recommend this pesto on meats as well...I wonder how it would taste w/ a can of tuna? hrrmmmm...