Recipe: Basil Almond Pesto

We had some leftover basil in our fridge from a caprese salad we made for a barbeque, so I decide to whip up some fresh pesto. This is a really simple pesto recipe that can really dress up pasta, gluten-free bread or fresh veggies. Enjoy!

Ingredients:

  • Approximately 2 cups of basil leaves
  • 1/2 cup of almonds
  • 2 cloves of garlic
  • 1/4-1/2 cup of grated Parmesan
  • roughly 1/2 cup of olive oil
  • dash of walnut oil (optional)

Place the almonds in a plastic bag, and pound them with a hammer until crushed (this will save your blender or food processor)

Process the nuts in a food processor with 2 cloves of chopped garlic.

Add the basil, olive oil, and Parmesan, and process until chunky but smooth.

Finish with a dash of walnut oil

One thought on “Recipe: Basil Almond Pesto

  1. While a pesto made entirely from garlic scapes is delicious, I found that the sweet basil tempered the garlicky bite just enough to round out the flavors. Process or blend until the leaves and scapes are finely chopped, then add the nuts and remaining oil.

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