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    Home » Recipes » Dips » Almond Pesto Sauce

    Almond Pesto Sauce

    Posted on Aug 2, 2022 · Last Updated on Aug 2, 2022 by sharmila kingsly

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    Almond Pesto is an easy variation on the Classic Italian Pesto sauce. It comes in handy in mindful ways. It is one of the best pantry staples.

    Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

    Pesto Sauce

    Homemade Pesto sauce is always fresh and economical. It is so easy to make and comes in handy when you need to quickly whip up any meal. One of the essential and my favorite pantry staple.

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • How to make Almond Pesto
    • Tips & Variations
    • Storage Suggestions
    • How to use
    • Similar Recipes
    • 📖 Recipe

    Why you will love this recipe

    This classic Almond pesto is

    • Vegetarian and can be easily made vegan.
    • Gets ready in just 10 mins.
    • Can be frozen for months together.
    • Can be easily used with pasta, salad, sandwich, pizza, and many more.

    Ingredients

    Basil - Classic pesto always calls for fresh Italian Basil leaves.

    Almonds - Traditionally pine nuts are in the pesto sauce. I am using almonds instead. Almonds, Walnuts, or even cashew nuts go well in pesto in place of pine nuts.

    Parmesan- Gives the cheesy touch to the sauce. You can replace parmesan with national yeast or just skip for a vegan sauce.

    Olive oil - It indeed adds up to the flavor. so never recommend replacing olive oil with any other oil. Use good quality Olive oil.

    Salt, Garlic - Adds up to the taste.

    How to make Almond Pesto

    1.Add the Almonds to a pan and toast for 3-4 mins or until they are fragrant. Switch off and let it cool down.

    Pesto Sauce Step 1

    2. In a blender add the cleaned Italian Basil Leaves.

    Pesto Sauce Step 2

    83. Next add the toasted Almonds, Garlic, Salt, and grated Parmesan.

    Pesto Sauce Step 3

    4. Blend to a coarse paste and then add the love oil.

    Pesto Sauce Step 4

    5. Once again blend into a creamy sauce. Pesto Sauce is now ready.

    Pesto Sauce Step 5

    Tips & Variations

    • Never use the oil first before grinding. Always use after pulsing the ingredients. Scrap the edges of the blender and add oil as needed.
    • Use good quality extra virgin olive oil (EVOO). It makes a lot of difference in the taste and flavor.
    • Never grind the pesto to a puree consistency. It should be a coarse paste. Use a food processor for the best results.
    • If using a blender use the pulse option to bring the pesto to the desired consistency.
    • Traditionally Pesto sauce is made in the Mortar and Pestle in Italy.
    • Replace Parmesan with Nutritional yeast for a vegan Almond Pesto.
    • You may use pine nuts in place of Almond for the traditional Pesto sauce recipe.
    • Toasting and adding the Almonds definitely makes a difference rather than adding raw almonds. So I recommend adding toasted almonds.
    • Always use fresh Basil leaves. You can also use Spinach or Mint along with the basil leaves.

    Storage Suggestions

    Pesto sauce stays good in the fridge for up to 5 days. If you have to store it for a longer time, I suggest freezing the sauce. You may freeze the pesto in the icecubes tray.

    Once they are frozen you may remove them and store the cubes in ziplock bags. Use 1 or 2 cubes at a time as needed for cooking.

    How to use

    It comes in handy for Pasta, Salads, Sauce, sandwich spreads, pizza toppings, and many more. You may also use them as a dipping sauce for roasted veggies or meat.

    Similar Recipes

    • White Sauce Recipe | How to prepare White Sauce | Béchamel Sauce
    • Tzatziki Sauce | Greek Cucumber Yogurt Sauce
    • Avocado Cilantro Sauce | Creamy Avocado Sauce
    • Tahini Sauce | Homemade Tahini Sauce

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Pesto Sauce
    Print Recipe Pin Recipe
    5 from 1 vote

    Almond Pesto

    Almond Pesto is an easy variation on the Classic Italian Pesto sauce. It comes in handy in mindful ways. It is one of the best pantry staples.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Cooking Basics
    Cuisine: Italian
    Servings: 1 cup
    Calories: 846kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Food Processor

    Ingredients

    • 2 cups Basil Leaves
    • ⅓ cup Almond
    • ⅓ cup Olive oil
    • ½ tsp Salt
    • 3 tbsp Parmesan
    • 3 clove Garlic

    Instructions 

    • Add the Almonds to a pan and toast for 3-4 mins or until they are fragrant. Switch off and let it cool down.
    • In a blender add the cleaned Italian Basil Leaves.
    • Next add the toasted Almonds, Garlic, Salt, and grated Parmesan.
    • Blend to a coarse paste and then add the love oil.
    • Once again blend into a creamy sauce. Pesto Sauce is now ready.

    Notes

    • Never use the oil first before grinding. Always use after pulsing the ingredients. Scrap the edges of the blender and add oil as needed.
    • Use good quality extra virgin olive oil (EVOO). It makes a lot of difference in the taste and flavor.
    • Never grind the pesto to a puree consistency. It should be a coarse paste. Use a food processor for the best results.
    • If using a blender use the pulse option to bring the pesto to the desired consistency.
    • Traditionally Pesto sauce is made in the Mortar and Pestle in Italy.
    • Replace Parmesan with Nutritional yeast for a vegan Almond Pesto.
    • You may use pine nuts in place of Almond for the traditional Pesto sauce recipe.
    • Toasting and adding the Almonds definitely makes a difference rather than adding raw almonds. So I recommend adding toasted almonds.
    • Always use fresh Basil leaves. You can also use Spinach or Mint along with the basil leaves.

    Nutrition

    Serving: 1cup | Calories: 846kcal | Carbohydrates: 11.6g | Protein: 14.5g | Fat: 87.5g | Saturated Fat: 13.4g | Cholesterol: 11mg | Sodium: 1421mg | Potassium: 425mg | Fiber: 4.9g | Sugar: 1.6g | Calcium: 375mg | Iron: 3mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. Read more about me!

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