This recipe for basil pesto with almonds is easy, fast, and very tasty — it’s like summer on a plate! You’ll save some money using almonds in place of pricey pine nuts. Serve over warm pasta with a side salad and a nice loaf of bread, or spread it on toast. If you have left over, put it in a small jar, drizzle some olive oil over top, and keep it in the refrigerator.
Ingredients
- basil leaves: 2 cups (fresh)
- Parmesan cheese: 0.5 cup
- whole raw almonds: 0.25 cup
- extra-virgin olive oil: 0.25 cup (or more if needed)
- clove garlic: 1 piece (peeled)
Metric Conversion
Stages of cooking
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Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
