• 2 c fresh basil leaves, washed & dried
• 1/3 c Smokehouse almonds
• 6 T extra-virgin olive oil
• 2 T grated Parmesan cheese
• 2 cloves garlic
• salt & pepper to taste

• 1 lb pasta

• Boil water. Cook pasta.

• Chop garlic, almonds, and basil with knife or in a food processor.
• Transfer mixture to serving bowl and stir in oil, parmesan, salt, & pepper.
• Drain cooked pasta and toss in the bowl with the pesto.

This can be made up in batches and frozen. One recipe fills a ziplock snack bag. Defrost in a microwave for 30 seconde.

This makes a really excellent addition to red pasta sauce.

• 1/3 of above pesto recipe (about 2 oz)
• 2 oz goat cheese
• 1 c tomato pasta sauce

While the Pasta Cooks by Andrew Schloss with Ken Bookman, p.18