Fresh Basil Pesto With Almonds
This Almond Basil Pesto is fresh, vibrant, and perfectly delicious! Toss it with pasta, spread it on sandwiches, spoon it over grilled chicken or fish, or stir it into soups…so many fabulous options :)
I use almonds instead of the traditional pine nuts in this pesto because they're more budget friendly, and honestly, I love the flavor just as much. Every summer, when my basil is growing like crazy, I make big batches of this beautiful green pesto and freeze it in jars so I can enjoy a little taste of summer all year long.
Ingredients
4 cups packed fresh basil leaves (about 3 oz)
2/3 cup toasted
3 garlic cloves*
1 cup freshly grated Pecorino or Parmesan cheese
½ - ¾ cup extra virgin olive oil
Kosher salt - to taste
Freshly ground black pepper - to taste
Instructions
Toast the almonds (optional but recommended).Toast the almonds in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until lightly golden and fragrant. Cool completely.
Add the basil, almonds, garlic, Pecorino/Parmesan to a food processor. Pulse until everything is finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency.
Taste, add more salt, pepper, or Pecorino/Parmesan as needed.
Use immediately or transfer to a clean jar and store in the fridge or freezer. Pour a thin layer of olive oil over the top to help preserve the color.
*I like to put my garlic through a garlic press so that you don’t get any big surprise chunks that didn’t get pureed enough
