Almond Pesto
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
16 servings
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Calories
114 kcal
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Course
Condiments
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Cuisine
Italian
Almond Pesto
Description
Almond Pesto is a variation on classic pesto that uses almonds instead of pine nuts, bringing a gentle crunch and a rich, nutty flavor. The almonds are finely ground with salt, then combined with minced garlic and fresh basil leaves, creating an aromatic herbal foundation. Parmesan cheese adds umami depth and a salty balance, while olive oil binds the ingredients into a smooth, spreadable consistency.
The process begins with pulsing the almonds to fine crumbs, followed by adding garlic and gradually incorporating basil to maintain its fresh texture. The cheese and oil finish the blend, resulting in a pesto that is thicker than typical sauces but still easily mixed into hot pasta or spread on bread.
This almond pesto works wonderfully tossed with cooked pasta, drizzled over roasted vegetables, or mixed into salads. Its nutty profile pairs well with a variety of dishes that benefit from a fresh, herbaceous touch with subtle texture from the almonds.
For a traditional approach, the recipe notes describe using a mortar and pestle to grind each ingredient in sequence, which can yield a rustic texture and intensified flavors. Refrigerate any leftovers in an airtight container and bring to room temperature before serving to restore the sauce's consistency.
Ingredients
- ½ c almonds
- ½ teaspoon salt
- 2 cloves garlic
- 2 c basil
- 1 c Parmesan Cheese 3 oz, grated
- ½ c olive oil or up to ¾ cup
Instructions
- Add almonds and salt to a small food processor and blend until it is the almonds are fine crumbs, stopping occasionally to scrape down sides if needed. (Approx 3 minutes) *See notes for mortar and pestle instructions.
- Add in garlic cloves and pulse a few times, then add basil, a half cup first, pulsing until shredded, then add the remaining ½ cup.
- Add in olive oil and finely grated parmesan and pulse until you reach desired consistency. This should be a medium thick paste.
- Use immediately or place in an airtight container in the refrigerator and bring back to room temperature before serving.
Notes
- Wait until herbs are thoroughly chopped before adding olive oil and Parmesan for best texture and flavor blending.
- To prepare by hand, use a mortar and pestle to grind almonds and garlic before adding basil and cheese, then mix in oil last.
- Store the pesto in an airtight container in the refrigerator and bring to room temperature before serving to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 169mg | 7% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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