1 c fesh basil leaves
1/4 c olive oil
3 Tbsp freshly grated parmesan
1/4 c coarsely chopped blanched almonds
1/2 tsp salt
In blender or food processor, combine basil and 1/4 c olive oil. Puree until smooth. Add cheese, almonds, salt, process until well blended. Thin with more oil if necessary. Use immediately or store 3-4 days in airtight containter, cool place.