Ingredients Jump to Instructions ↓

  1. 3 Tbsp. whole plain raw almonds

  2. 3 Tbsp crushed walnut pieces

  3. 1/2 c. extra virgin olive oil

  4. 3 medium-sized garlic cloves, roughly chopped

  5. 6 c. fresh basil , destemmed and loosely packed

  6. 2 Tbsp lemon juice (fresh) (NOTE: Lemon juice is used for flavoring & also as a preservative; the citric acid in the lemon juice helps to prevent discoloration upon exposure to the air.)

  7. 1 c. Asiago cheese, freshly shredded (NOTE: For best results, use block of Asiago and shred using microplane grater/zester.) salt , to taste cracked black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Lightly toast almonds in oven or toaster; watch them carefully so that they don't burn. Then place toasted almonds, walnuts, olive oil, and garlic in food processor, and pulse until the mixture is finely ground. Next, place basil into food processor, adding a small batch at a time (via the feed tube) while pulsing the mixture until it becomes thick and smooth. Stir in the shredded cheese and lemon juice, and blend until desired consistency is obtained. Add salt & pepper to taste. Serve over pasta.


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