Pesto di Mandorle

PESTO:

1 CUP ALMONDS – lightly toasted

2-3 GARLIC CLOVES – finely chopped

PINCH RED PEPPER FLAKES

1 CUP ITALIA PARSLEY – minced

3 TBS FRESH MINT – optional

½ CUP GRANA PADANO CHEESE – freshly grated

½ WHOLE MEYER LEMON – cut into chunks, skin and all

½ CUP EXTR VIRGI N OLIVE OIL

SEA SALT

 FRESHLY GROUD BLACK PEPPER

COOKED PASTA OF YOUR CHOICE

In a food processor, combine all the ingredients and give a coarse chop. This should be chunky and not pureed. Save in a sealed jar for a few hours in your fridge until ready to use.

Toss with cooked pasta of your choice.

BUON MANGIATA!