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basil and toasted almond pesto

(1 rating)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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)

(1 rating)
yield 1 /2 cup or so
method No-Cook or Other

Ingredients For basil and toasted almond pesto

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

How To Make basil and toasted almond pesto

  • 1
    Place garlic and almonds in food processor (I use my mini processor). Pulse until rough chopped.
  • 2
    Add salt, pepper, if desired, and half of the basil. Pulse until chopped.
  • 3
    Add rest of the basil and pulse until chopped.
  • 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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