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Browned Butter Almond Pesto

A deliciously buttery easy to make pesto.

Prep Time
10 mins
Total Time
10 mins
Servings: 5
Course: Condiments
Cuisine: Italian

Ingredients

  • 2 cups fresh basil leaves , lightly packed
  • 2 large cloves garlic , minced
  • 1/4 cup finely grated romano cheese (1 oz)
  • 1/4 cup finely grated Parmesan cheese
  • 2 Tbsp almond butter*
  • 1/4 cup butter , browned and cooled until just warm to the touch**
  • 1/4 cup extra virgin olive oil
  • 1 light squeeze lemon juice
  • 3 - 4 Tbsp warm water
  • Salt and freshly ground black pepper , to taste

Instructions

    Cup of Yum
  1. Add basil to a food processor and pulse a few times. Add garlic, Romano cheese, Parmesan cheese and almond butter, then with motor running, stream in butter and olive oil and pulse until well blended. Pulse in lemon juice and enough warm water to reach desired consistency. Season with salt and pepper to taste. Serve over your favorite pasta. Store in an airtight container in refrigerator up to 3 days.
  2. Recipe Source: Cooking Classy

Notes

  • *I used Maranatha brand, it has a little bit of added cane sugar in it which I thought complimented the natural sweetness of the basil, but you can use unsweetened almond butter instead. Alternately you could use whole roasted almonds, about 1/4 cup, just pulse them in the food processor several times before adding in the basil and other ingredients.
  • **After browning the butter, I poured it into a bowl and set the bowl over an ice bath and swirled the bowl and it cooled much quicker then just letting it rest at room temperature.