Instructions

1. 1

   Soak almonds in water for fifteen minutes.

2. 2

   Wash and dry basil leaves.

3. 3

   Grate cheese.

4. 4

   In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.

5. 5

   Process it on and off for thirty seconds.

6. 6

   Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.

7. 7

   When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.

8. 8

   There are many serving options.

9. 9

   Transfer it to a bowl and serve it with an assortment of cheeses and crostinis, or dress pasta with it, or marinade chicken, or, make a delicious manchego potato pesto pizza that's on my blog. And as always,

10. 10

    Chow!