Basil Almond Pesto. This Basil Pesto with Almonds comes together in minutes and only requires a few common ingredients. It's a fantastic condiment that can be used in a variety of ways. Basil almond pesto is perfect with pasta, over fish or with roasted vegetables!
That intense, rich herby hit, with that rich, creamy mouth-feel. You can still make a basil pesto spread, no cheese or pine nuts required! If you want to prepare a perfect italian pasta in few minutes, you have to try this fantastic Almond Basil Pesto! You can cook Basil Almond Pesto using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Basil Almond Pesto
- Prepare 2 cup of Basil.
- Prepare 1/2 cup of Toasted Almonds.
- Prepare 4 clove of Garlic.
- It’s 3/4 cup of Extra Virgin Olive Oil.
- Prepare 1/4 of Salt.
- It’s 1/4 of Pepper.
- Prepare 1/4 cup of Parmesan Cheese (optional).
This Pesto is a variant of the famous. Almond basil pesto is easy to make and is healthy, affordable, and tasty! I choose to make my basil pesto with almonds instead of pine nuts because I'd like to save some money. Homemade Walnut Almond Pesto is the perfect way to use up the last of that summer garden basil.
Basil Almond Pesto instructions
- If almonds have skins, blanch almonds in boiling water for a minute or 2.
- Once almonds are blanched, strain them, let them cool for a couple of seconds. To take skins off, just pinch the almonds and the skins will slide off..
- Let the raw almonds completely dry.
- Heat a non-stick small-medium pan. Cut the almonds in slivers and add to pan to toast..
- Once the almonds are toasted, add them to blender, along with basil and garlic cloves..
- Blend and add olive oil gradually. Add salt and pepper to taste..
- Optional: add Parmesan cheese for creamier texture and added flavor..
Basil pesto is a delicious summer time favorite. This is my healthy version of this Italian delight with Pesto is essentially just a puree of fresh basil, nuts, olive oil, and garlic. It is a lovely green color and. Homemade pesto is such a treat. This version comes from Trapani in Sicily, and uses almonds and In a food processor, pulse the almonds until they resemble breadcrumbs.