Almond Basil Pesto {recipe}
Posted by Haley on 6.19.2013. Filed under: food, recipes, side dish
1 Comment
I was so excited about growing my own herbs this year. I've wanted to for so long, but didn't even attempt to try while we were living in Korea. Currently I'm only growing basil and cilantro, since those are the two herbs I use the most. I plan on getting more - possibly some sage. But I'm thinking I definitely want to get another basil plant. Because I just can't get enough of pesto this summer. On pizza, in pasta, on sandwiches (panini's, anyone?), and I even put it in my meatballs when I make spaghetti. It just gives a good, fresh flavor. Not only that, but there's just something so gratifying about growing your own herbs.
I know that pine nuts are traditionally used to make pesto, but I just find them too expensive for our grocery budget. So I use almonds. I hear you can also use walnuts, but I've never tried that personally. Toasting the almonds, I think, intensifies the flavor.. You could even toast the garlic. For this I used my beloved Ninja blender. You could use a food processor, or try any blender you might have on hand. Enjoy!
Almond Basil Pesto
recipe from Pepper Lynn
- 2/3 cup raw almonds
- 4 cups packed (fresh) basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tbsp freshly squeeze lemon juice
- salt, to taste
- pepper, to taste
Toast almonds in a hot pan over medium-high heat for about 3-4 minutes, or until slightly browned and fragrant.
Place the almonds, basil, garlic, parmesan cheese, lemon juice, salt, and pepper into a blender or food processor and pulse until well blended. With the blender still going, add in the olive oil and blend until smooth, scraping the sides down as needed. Feel free to adjust the olive oil to your preferences.
This makes roughly 1.5 cups of pesto, and can be easily halved or doubled to suit your needs.
Use immediately or store in the fridge in an air tight container for a few days. Pesto can also be frozen! :)
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
Basil Pesto with Toasted Almonds
Ingredients
- 2/3 cup whole raw almonds
- 4 cups packed fresh basil leaves
- 4 cloves fresh garlic
- 1 cup freshly grated Parmesan cheese
- 3/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Toast the almonds in a hot dry pan over medium high heat for 3-4 minutes until slightly browned and fragrant.
- Place the toasted nuts in a blender or food processor together with all the remaining ingredients and blend until smooth, scraping the sides as needed. I like to keep the amount of olive oil minimal, but feel free to add in a bit more to achieve the desired consistency. Taste and add additional salt and pepper to suit your preference.
- The pesto can be used immediately, refrigerated in a covered container for a few days, or frozen for future use. If freezing, spoon the pesto into an ice cube tray lined with plastic wrap and place in the freezer until set. Once frozen, the pesto cubes can be transferred to a resealable freezer bag.
