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Almond Basil Pesto
Created by: Howcan Team
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup almonds
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/3 cup of almonds, 3 garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pulse until the ingredients are finely chopped.
- With the food processor running, slowly pour in 1/2 cup of extra virgin olive oil and blend until smooth.
- Taste and adjust seasoning if necessary.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Basil Pesto without Pine Nuts, using almonds instead, has a rich history rooted in Italian culinary tradition. This variation of the classic pesto sauce originated in the Liguria region, where pine nuts were scarce and almonds were more readily available. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this version in their restaurants, showcasing the versatility of almonds in pesto. Today, the best versions of this dish can be found in authentic Italian trattorias in Liguria, where the freshest basil and almonds are essential. The key to perfecting this dish lies in balancing the flavors of basil, almonds, Parmesan cheese, and olive oil. For a unique twist, some chefs incorporate sun-dried tomatoes or lemon zest for added depth of flavor.
15 min
1 cup
120 calories
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