Categories: herbs, pesto, starters

Ingredients

• 35 grams (1/3 cup) freshly grated Parmesan
• 35 grams (1/3 cup) whole blanched almonds, toasted
• A small handful (about 1/3 cup) fresh basil leaves
• 5 small strawberries (or 3 large), hulled [be sure to use fragrant and full-flavored strawberries: if they're a bit bland, I'm quite sure they'll get lost in the battle]
• 2 teaspoons extra-virgin olive oil
• Salt, freshly ground pepper

Directions

1. Combine the Parmesan, almonds, and basil in a mixer or blender, and process in short pulses until the mixture forms a paste.

2. Add the strawberries and olive oil, season with salt and pepper, and mix until smooth. Taste and adjust the seasoning.

3. Transfer into a jar, close tightly, refrigerate, and use within a few days.

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