Purple Basil Pesto - cooking recipe

Ingredients

1/2 cup whole almond (roasted & salted)
4 ounces purple basil (about 4 cups packed, but it's best if you weigh it)
3 -6 large garlic cloves, peeled and coarsely chopped
1/2 teaspoon salt
6 tablespoons extra virgin olive oil

Preparation

Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like.
With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary.
Store pesto in the refrigerator for several days or freeze.