When a recipe calls for an ingredient that requires a special trip to the store, I find it rarely gets made.
That’s been the situation with me and pesto. Does anyone really have pine nuts handy?
This recipe is great because the almonds easily substitute for pine nuts, and most of us have almonds stocked in the pantry. Just about any nuts will add a nice crunch, really. A medley of almonds, pine nuts, and walnuts would add great texture and flavor.
Pesto is easy to jar and save all year, but enjoy it fresh, now that basil is growing abundantly in the garden.
To make this recipe, simply add all ingredients to a food processor or high power blender, and pulse until ingredients are chopped finely.
Pesto works well with chicken, vegetables, pasta, grilled sandwiches, Caprese salads and more.
Pesto with Almonds
- 3 cups packed fresh basil (or about 3 ounces)
- 1/2 cup almonds (or almond, pine nut, walnut mix)
- 1/2 cup fresh grated parmesan cheese
- 3 garlic cloves
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup extra-virgin olive oil
- Add basil, nuts, parmesan, garlic, salt and pepper to food processor or blender. Run through food processor for about 15 seconds or pulse about 6-7 times in blender, or until finely mixed. Scrape down sides.
- Drizzle in olive oil while processor is on, or drizzle olive oil into a blender then pulse on low setting.
- Store in an airtight container in the refrigerator.