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.
Servings: 1 cup
Calories: 846kcal
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
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