Almond Pesto

Almond Pesto

Toasted almonds lend a rich, buttery depth to this basil pesto in place of pine nuts.

Total 15 min Makes 16 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This almond pesto blends fresh basil, garlic, and toasted almonds with Parmesan and olive oil into a rich, slightly coarse sauce. It comes together in minutes with a food processor and suits pasta, sandwiches, grilled vegetables, or as a spread for crusty bread.

Ingredients

  • 1/2 cup whole almonds, toasted
  • 2 cups fresh basil leaves, packed
  • 2 cloves garlic
  • 1/2 cup Parmesan cheese, grated
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. Toast the almonds in a dry 9-inch skillet over medium heat, shaking the pan occasionally, until fragrant and lightly golden, about 5 minutes. Let cool slightly.

  2. Place the toasted almonds and garlic in a food processor and pulse until coarsely chopped.

  3. Add the basil leaves, Parmesan, salt, and pepper, and pulse several times until the basil is finely chopped.

  4. With the processor running, slowly drizzle in the olive oil until the mixture forms a slightly coarse, well-combined sauce.

  5. Add the lemon juice and pulse once or twice to combine. Taste and adjust salt and pepper as needed.

  6. Transfer the pesto to a jar or airtight container and use immediately, or refrigerate with a thin layer of olive oil on top for up to 5 days.

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    Almond Pesto

    This almond pesto blends fresh basil, garlic, and toasted almonds with Parmesan and olive oil into a rich, slightly coarse sauce. It comes together in minutes with a food processor and suits pasta, sandwiches, grilled vegetables, or as a spread for crusty bread.

    15 min 16 oz 190 cal

    Ingredients

    • 1/2 cup whole almonds, toasted
    • 2 cups fresh basil leaves, packed
    • 2 cloves garlic
    • 1/2 cup Parmesan cheese, grated
    • 2/3 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice

    Method

    1. 1

      Toast the almonds in a dry 9-inch skillet over medium heat, shaking the pan occasionally, until fragrant and lightly golden, about 5 minutes. Let cool slightly.

    2. 2

      Place the toasted almonds and garlic in a food processor and pulse until coarsely chopped.

    3. 3

      Add the basil leaves, Parmesan, salt, and pepper, and pulse several times until the basil is finely chopped.

    4. 4

      With the processor running, slowly drizzle in the olive oil until the mixture forms a slightly coarse, well-combined sauce.

    5. 5

      Add the lemon juice and pulse once or twice to combine. Taste and adjust salt and pepper as needed.

    6. 6

      Transfer the pesto to a jar or airtight container and use immediately, or refrigerate with a thin layer of olive oil on top for up to 5 days.