Almond Pesto Recipe
Almond pesto is a delicious and flavorful condiment made with fresh basil, toasted almonds, garlic, pecorino cheese and extra-virgin olive oil. The combination of these ingredients creates an aromatic, nutty flavor that enhances the taste of many dishes. Almond pesto can be used as a dip for vegetables or crackers, spread on toast or sandwiches, stirred into soups or pasta dishes for added flavour, or enjoyed as a straight condiment.
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Servings: 8 people
Calories: 89kcal
Equipment
- Blender
- knife
Ingredients
- 1 ounce grated pecorino cheese bringing a tangy and slightly salty element to the pesto, contributing to a rich and cheesy sauce-like consistency, adding depth and complexity to your dishes.
- 3 tablespoons toasted almonds adding a delightful crunch and a rich nuttiness to the pesto, creating a harmonious texture and enhancing its overall taste.
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine salt enhancing the flavors of the pesto, balancing the taste and bringing out the natural sweetness of the basil and the other ingredients.
- 1/4 cup extra virgin olive oil providing a smooth and velvety texture to the pesto, infusing it with a luscious richness, and allowing all the flavors to blend together harmoniously.
- 1/2 clove garlic see recipe note #2, infusing the pesto with a pungent and savory taste, adding a depth of flavor and a delightful aroma.
- 1 cup fresh basil leaves packed about 0.75 ounces, providing a vibrant and aromatic herbaceous flavor to the pesto, adding a fresh and invigorating element to your dishes.
Instructions
- Place the basil leaves, garlic clove, toasted almonds and grated pecorino cheese in a food processor. Pulse until all ingredients are finely chopped.
- Add the salt and olive oil and blend on high speed for 1-2 minutes until everything is well combined and smooth.
- Taste and adjust seasoning as desired (more salt or olive oil).
- Serve immediately with pasta or store in an airtight container in the fridge for up to 3 days.
Notes
• For a vegan version of this pesto, replace the pecorino cheese with nutritional yeast or vegan parmesan cheese.
• If you don’t have a food processor, you can use a mortar and pestle to make the almond pesto.
• If storing in the fridge, drizzle with extra olive oil over the top to help preserve the color and texture of the pesto.
