Basil and Toasted Almond Pesto

Kathy W


Always grow basil hanging baskets every year. Always have more than I can use. This is a great way to use it. You can use it right away or freeze it for later.

Add this to pasta and serve with a salad. Makes a simple, but delicious meal.

You can also use it as spread on sandwiches or a dip for veggies.

Pine nuts are usually used to make pesto, but they have become very expensive. Slivered or blanched almonds are a lot less pricey and the taste is not a lot different, especially if you toast them. (You can also use walnuts or pecans, but they are stronger in flavor than pine nuts)

pinch tips: How to Cut Avocado (Like a Pro)



1/2 cup or so


No-Cook or Other


1 c
basil leaves
1 clove
2 Tbsp
slivered almonds, toasted
1/2 tsp
fresh ground pepper, if desired
1/4 c
olive oil
1/4 c
parmesan cheese

Directions Step-By-Step

Place garlic and almonds in food processor (I use my mini processor). Pulse until rough chopped.
Add salt, pepper, if desired, and half of the basil. Pulse until chopped.
Add rest of the basil and pulse until chopped.
Drizzle in about half of the oil and process to blend. Add rest of the oil and parmesan and process until well blended. Check seasonings. Add a little more oil if needed and blend to mix.

About this Recipe

Course/Dish: Dips, Other Sauces, Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy