How Long Does Almond Pesto Last?

Pesto tastes best within a day or two of being made. However, it's perfectly safe to eat refrigerated pesto within 5 to 7 days of making it.

Yes. This is especially helpful if you're making large batches of pesto during the summer. You can freeze pesto in jars or ice cube trays. Or, you can freeze it in a slab on a sheet pan, like this clever method used by The Kitchn.

How to Keep Pesto Green

Contact with air quickly turns bright green pesto into a less appetizing dark greenish/brown color. It's almost impossible to completely avoid oxidation, but there are a few ways that you can encourage pesto to stay green. 1. Blend the basil leaves into the pesto right before serving. 2. Add a small handful of spinach leaves, which add bright green color but don't affect the flavor all that much (or try a batch of spinach pesto ). 3. Add a squeeze of lemon to the pesto. 4. Pour a layer of olive oil (about 1/2-inch) over the bowl of pesto when you refrigerate it, to create a barrier that keeps the pesto from oxidizing. 5. Cover the pesto with plastic wrap, pressing it directly onto surface.

Can I Make Vegan Pesto?

To make vegan almond pesto, just leave out the cheese and add more dry roasted, slivered almonds (about 1 cup). Roasted, slivered almonds add rich flavor and texture to the pesto, so you might not even miss the cheese. A spoonful of cashew butter can also make vegan pesto creamy without adding cheese.

Can I Use Whole Almonds in This Recipe?

I find that slivered almonds are easier to blend into pesto than whole almonds. I also like slivered almonds because the skin is removed.

Pros and Cons of Using a Food Processor to Make Pesto

Traditional Italian pesto is made by hand using a mortar and pestle. A food processor makes the job faster and easier, especially if you're making a big batch. However, the texture is different; thicker and smoother than pesto made in a mortar.

How Do I Blend Pesto Into Pasta?

It can be hard to evenly blend pesto into pasta. These two tips help make it easier: 1. Add liquid as you mix in the pesto. If possible, use 1/2 cup or so of the water that was used to boil the pasta. This water contains starch from the pasta, and starch helps sauce stick to noodles. However, regular warm water will work in a pinch. 2. Add more olive oil, or butter. Olive oil will thin out the pesto and make it easier to toss with noodles. A pat of butter added to the warm noodles at the same time as the pesto also help coat the noodles.

Almond Pesto

Print Recipe

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Almond pesto has a delicious nutty flavor from toasted slivered almonds blended with fresh basil leaves, parmesan, garlic and olive oil.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 15
Total Time: 15 minutes
Yield: 1 1/2 to 2 cups 1x
Category: Pasta
Method: Blend
Cuisine: Italian American
Diet: Vegetarian

Ingredients

Units Scale

1/4 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.

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Instructions

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.

Notes

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.

Find it online: https://www.kitchenskip.com/almond-pesto/