Produce: Italian parsley leaves, fresh thyme leaves, garlic
Dairy: Parmigiano-Reggiano cheese
Spices: kosher salt
2 garlic cloves
1 cup packed fresh Italian parsley leaves
2 teaspoons fresh thyme leaves, preferably lemon thyme
1/3 cup toasted unblanched almonds
Generous pinch of kosher salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
Procedure:
With the motor running, drop the the garlic into a food processor to chop it. Add the parsley, thyme, almonds, and salt and pulse until the herbs and nuts are coarsely chopped, then process until finely chopped. With the motor running, gradually drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.)
Recipe Type: Authentic
Submitted By: Chef Mario Batali
Recipe Author: Chef Mario Batali
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://abcnews.go.com/GMA/recipe/mario-batalis-scallions-almond-pesto-19608461
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