Are you craving a vibrant, healthy, and utterly delicious sauce that elevates any dish? Look no further! This recipe for pesto with almonds is your answer. Forget the usual pine nut pesto – we're trading up to the delightful crunch and subtle sweetness of almonds for a unique twist on a classic. This easy recipe is perfect for busy weeknights, and the homemade touch makes it far superior to anything store-bought. Get ready to experience the magic of homemade pesto! It's a fantastic addition to pasta, pizzas, sandwiches, or even as a dip for vegetables. Let's get started!
Ingredients:
- 2 cups fresh basil leaves, packed
- ½ cup blanched almonds
- ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 cloves garlic
- ½ cup extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon lemon juice for extra zing
Equipment:
- Food processor
- Measuring cups and spoons
- Airtight container for storage
Instructions:
- Prepare the ingredients: Wash and thoroughly dry the basil leaves. Blanch the almonds by boiling them for 1-2 minutes, then immediately plunging them into ice water. This helps remove the skins easily. Peel and roughly chop the garlic.
- Combine in the food processor: Add the basil, blanched almonds, Parmesan cheese (or nutritional yeast), garlic, salt, and pepper to the food processor.
- Pulse to combine: Pulse a few times until the ingredients are coarsely chopped. Don't over-process; you want some texture.
- Slowly add the olive oil: With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. If you prefer a thicker pesto, use less olive oil. For a thinner consistency, add more.
- Taste and adjust: Taste the pesto and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice for extra flavor.
- Store and enjoy: Transfer the pesto to an airtight container. It can be stored in the refrigerator for up to a week.
Tips for the Best Pesto:
- Use fresh basil: The flavor of fresh basil is unparalleled. Avoid using dried basil for this recipe.
- Don't over-process: Over-processing can make the pesto bitter and lose its vibrant green color. Pulse until just combined.
- Adjust the oil: The amount of olive oil can be adjusted to your preference for the desired consistency.
- Add some heat: For a spicy kick, add a pinch of red pepper flakes.
- Get creative with nuts: While almonds are fantastic, you can also experiment with walnuts or even pecans for a different flavor profile.
Variations:
- Sun-dried tomato pesto: Add ½ cup of oil-packed sun-dried tomatoes for a deeper, richer flavor.
- Spinach and almond pesto: Substitute half of the basil with fresh spinach for a nutritious twist.
- Roasted red pepper pesto: Add roasted red peppers for a smoky sweetness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on oil quantity)
- Fat: 15-20g
- Protein: 3-5g
- Carbohydrates: 5-7g
- Fiber: 2-3g
This almond pesto is a versatile and flavorful addition to your culinary repertoire. Its ease of preparation and adaptability make it a perfect recipe for both beginner and experienced cooks. Enjoy this delicious and healthy dish! It's a true testament to the power of simple, homemade cooking.