Recipe By SAS4U
Rating
Published Jul 20th
Prep 5m Cook - Additional - Ready In 5m
Servings 4 servings Calories 226.4

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Recipe Ingredients

  • 2 cups fresh basil leaves
  • ½ cup Parmesan cheese
  • ¼ cup whole raw almonds
  • ¼ cup extra-virgin olive oil, or more as needed
  • 1 clove garlic, peeled

Cooking Directions

  1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts

  • Calories 226.4
  • Carbohydrate 3 g
  • Cholesterol 8.8 mg
  • Fat 21.5 g
  • Fiber 1.4 g
  • Protein 6.4 g
  • Saturated Fat 4 g
  • Sodium 154 mg
  • Sugar 0.6 g

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Chef's Notes

You can use roasted garlic in place of raw; Toast the almonds at 450 degrees F (230 degrees C) for about 10 minutes before following the recipe if you'd like roasted almond pesto.

Reviews

  1. This is delicious! It’s cheaper than the traditional pine nut recipe, but it’s great even for of taste. I didn’t roast the almonds first.
  2. I loved it. I had almonds in the house.
  3. Delicious.
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