I am continually amazed at the wealth of information generously shared by blog writers. I am inspired by their talent, creativity, wealth of knowledge, and, of course, their recipes. They encourage you to step out of your comfort zones even in small areas of your life.
One such author is Brooke Burton- Luttman a hospitality professional. She is an expert in the food service industry and writes passionately about everything related to the dining experience. She shared a fabulous pesto recipe on her blog Foodwoolf.com. It incorporated basil, mint, almonds, and avocado oil.
You can visit the foodwoolf to follow Brooke's exact recipe. In the meantime below is my version.
2 cups basil leaves, finely chopped
2 cups mint leaves, finely chopped
2 cloves garlic, minced
1 cup toasted almonds, coarsely chopped
1 cup grated parmesan cheese
1/2 cup olive oil
1/2 cup avocado oil
salt and pepper, to taste
- Toast the almonds in a 350 degree oven for 5 - 8 minutes. Let cool.
- Mix together together the basil, mint, garlic and parmesan cheese.
- Add the olive oil and the avocado oil.
- Add the cooled nuts.
- Season with the salt and pepper to taste.
This pesto worked well with pasta and was terrific as a spread on paninis.