basil and toasted almond pesto

Name: Basil and Toasted Almond Pesto
Yield: 1
Cuisine: Italian
Ingredients: 1 cup(s) basil leaves; 1 clove(s) garlic; 2 tablespoon(s) slivered almonds, toasted; 1/2 teaspoon(s) salt; pinch(es) fresh ground pepper, if desired; 1/4 cup(s) olive oil; 1/4 cup(s) parmesan cheese

(1 RATING)

30 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Sep 5, 2013

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)

Rate

prep time

cook time

method No-Cook or Other

yield 1 /2 cup or so

Ingredients

1 cup basil leaves
1 clove garlic
2 tablespoons slivered almonds, toasted
1/2 teaspoon salt
pinch fresh ground pepper, if desired
1/4 cup olive oil
1/4 cup parmesan cheese

How To Make basil and toasted almond pesto

Step 1

Place garlic and almonds in food processor (I use my mini processor). Pulse until rough chopped.

Step 2

Add salt, pepper, if desired, and half of the basil. Pulse until chopped.
Step 3

Add rest of the basil and pulse until chopped.
Step 4

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.
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