modern pesto

makes 2 cups

At the end of summer, my herb garden is overflowing with basil. I make a batch of this healthy pesto, pour it into ice cube trays and freeze. That way, we can enjoy fresh homemade pesto all year long. I use far less olive oil than traditionally called for to cut calories; I promise you won't miss it!

4 cups fresh basil leaves
1/2 cup olive oil
1/2 cup roasted almonds
1 cup shredded parmesan cheese
2 tbsp black pepper
juice of one lemon
salt to taste

combine all ingredients in a food processor and pulse until pureed.