Almond Pesto
Feel free to experiment with this recipe! Swap in your favorite nut, cheese, green, or herb.
Servings: 16 tablespoons
Ingredients
- 2 cups fresh basil leaves packed, about 1 1/2 ounces
- 1 clove garlic (see recipe note #2)
- 1/3 cup toasted almonds
- 2 ounces grated pecorino cheese
- 1 teaspoon kosher salt or 1/2 teaspoon fine salt
- 1/2 cup extra virgin olive oil
Instructions
- Place basil, garlic, almonds, cheese and salt in the bowl of a food processor; pulse until finely minced, scraping down the side of the bowl with a spatula as needed.
- With the food processor running, add oil through the chute in a slow steady stream. Process until smooth. Use immediately or store according to directions in recipe notes.
Notes
- Store almond pesto in an airtight container in the refrigerator for up to a week. Smooth the top of the pesto and add a thin coat of olive oil to preserve the bright green color. Or freeze pesto for up to 6 months. For convenience, freeze in an ice cube tray then transfer frozen pesto cubes to a freezer bag to use as desired.
- If you like a garlicky pesto, add 2 or even 3 cloves of garlic.
- This recipe makes about 1 cup.
Nutrition
Calories: 91kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 188mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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