Almond pesto has a delicious nutty flavor from toasted slivered almonds blended with fresh basil leaves, parmesan, garlic and olive oil.
- ¼ to 1 cup dry roasted, unsalted slivered almonds (*see notes below about the amount of almonds)
- 1 cup grated parmesan cheese (I often use less expensive Grana Padano)
- 1 or 2 cloves garlic (depending on how much you like garlic)
- A large bunch of fresh basil leaves (120 grams/4 ounces)**
- 3/4 cup extra virgin olive oil
- Salt, to taste
**Trader Joe’s sells 4 ounce plastic containers of basil. A “large” bunch of basil is enough to almost fill the food processor bowl to the top when the basil leaves are loosely piled on top of the blended almonds and parmesan.
- In a food processor, blend the almonds, grated cheese and garlic until very finely ground.
- Add the basil.
- With the blade running, slowly pour in the olive oil while blending the basil leaves. Process the pesto until it reaches a consistency you like. You can make it thicker with more texture, or blend it longer for a smoother texture. You'll need to stop and scrape down the sides a few times.
- Add salt to taste.
How Many Almonds Should You Add? Traditional pesto usually adds only a tablespoon or two of nuts. I tend to like more when I'm making almond pesto. You can decide what you like. If you're making this pesto for the first time, start with 1/2 cup slivered almonds and see how you like it.
Make It How You Like It: Don't worry too much about following the ingredient amounts exactly. You can add a little less cheese, or more olive oil, and more or less basil and the pesto will still be delicious.
- Category: Pasta
- Method: Blend
- Cuisine: Italian American
Keywords: almond pesto, basil pesto, pesto