BASIL AND ALMOND PESTO

By • March 29, 2016 0 Comments

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Author Notes: Making pesto at home might quite possibly be the simplest DIY kitchen activity like, ever. This is a late realization however, since I’d found a good, organic variant in the shops and I was happy with it. I had an abundance of basil in my garden last week, and I realized that every time this happened in the past, I’d end up cutting the stalks and propagating some more, and then I’d have an abundance of it again. What do you do with so much basil? Hashtag first world problems.

Pesto was on the cards. Honestly, nothing else came to mind. I would have used pine nuts if I had some on hand, but I had recently read about using almonds instead for a creamier consistency. It delivered. No blanching or skinning required; just blend it all together, and you have your aromatic fresh pesto ready in minutes!
Kirthana | Theblurrylime

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Makes 2/3 cup

  • 80 grams fresh basil leaves
  • 60 grams almonds (I left the skins on)
  • 50 grams grated parmesan
  • 1 clove of garlic
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • Coarse salt, to taste
  1. Combine the basil, almonds, garlic, Parmesan, pepper, and salt in a blender/food processor and pulse until coarsely chopped.
  2. Add the oil and pulse again until fully incorporated and smooth. Taste and adjust seasoning.
  3. NOTE : This pesto can be frozen in containers/bags for up to 3 months, and stays good for up to 5 - 7 days in the refrigerator.

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