Basil Almond Pesto

It was the pesto times...and it was, well, the pesto times. We keep things positive here folks! Pesto is an absolute joy, and there are endless ways to make it. I know this because I am have made them all. At the end of the day, this one is my favorite. It's extremely close the tradition basil and pine nut pesto that started it all. I personally just like to keep my pine nuts for sweeter endeavors and find that using roasted almonds makes me happiest. They add a bright and sweet touch to pesto, but of course you can follow the below recipe with any nut you like! I have done walnuts, cashews and sunflower seeds as well and they are all delish! Enjoy!

WHAT YOU'LL NEED:


3 cups (4 oz) fresh basil leaves

½ cup roasted almonds

½ cup grated parmesan or pecorino cheese

4 whole garlic cloves, peeled

½ cup olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes


WHAT YOU'LL DO:


For pesto, you can use a food processor or a blender. I personally think that the food processor is easier to use, but I have made pesto many times in a blender - it just requires a little bit more effort (just a little).


Add all ingredients to the food processor or blender EXCEPT for the olive oil. Pulse or blend until ingredients are well broken down. If you are using a blender, this is where you may need to use a spatula to help the ingredients out in the blender. While the blender is OFF, stir ingredients around and keep blending until they are evenly broken down.


Drizzle olive oil into the food processor as you pulse, incorporating it into the pesto. If you are using a blender, add olive oil as you blend if your blender allows, otherwise add it bit by bit however you can.


Your pesto should look well incorporated, with all ingredients at the same size (sometimes those almonds like to hide!). I am team CHUNKY PESTO (shocker) but you can go as smooth as you like!


Store your pesto in the fridge until you are ready to use it. It should last about a week, but as always, follow your nose!


Pesto is delicious in pasta, pasta salads, in chicken salad, deviled eggs, on meat, on eggs, or on toasts. The pestobilities are endless!


For pasta dishes, add the pesto into your cooked pasta. Slowly add some pasta water as you stir in your pesto until you achieve your desired creaminess and dreaminess!


Make it step-by-step with me below!

1. For pesto, you can use a food processor or a blender. I personally think that the food processor is easier to use, but I have made pesto many times in a blender - it just requires a little bit more effort (just a little).

2. Add all ingredients to the food processor or blender EXCEPT for the olive oil.

3. Pulse or blend until ingredients are well broken down. If you are using a blender, this is where you may need to use a spatula to help the ingredients out in the blender. While the blender is OFF, stir ingredients around and keep blending until they are evenly broken down.

4. Drizzle olive oil into the food processor as you pulse, incorporating it into the pesto. If you are using a blender, add olive oil as you blend if your blender allows, otherwise add it bit by bit however you can.

5. Pesto should look well incorporated, with all ingredients at the same size (sometimes those almonds like to hide!). I am team CHUNKY PESTO (shocker) but you can go as smooth as you like!

6. Store your pesto in the fridge until you are ready to use it. It should last about a week, but as always, follow your nose!


Pesto is delicious in pasta, pasta salads, in chicken salad, deviled eggs, on meat, on eggs, or on toasts. The pestobilities are endless!


For pasta dishes, add the pesto into your cooked pasta. Slowly add some pasta water as you stir in your pesto until you achieve your desired creaminess and dreaminess!



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