Description
Almond Basil Pesto is a twist on the classic Italian basil pesto. The almonds give it a nutty flavor and great texture. This variation will add delicious flavor to pasta, pizza, vegetables, and so much more!
Ingredients
Scale
- 3 cups fresh basil leaves, lightly packed
- 3 tablespoons raw almonds
- 2 tablespoons grated parmesan cheese
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- sea salt, to taste
Instructions
- Add the basil, almonds, parmesan cheese and garlic to a small food processor or blender. Process until well chopped.
- With the food processor running, slowly pour in the olive oil and process until combined. If using a blender, add the oil in a few additions. Blend between each addition, until combined.
- Taste and season with sea salt as needed.
Notes
For a thinner, more smooth pesto, add more oil.
Store in an airtight container for up to 1 week in the refrigerator or freeze for up to 3 months.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 218
- Sugar: 0.4 g
- Sodium: 202.8 mg
- Fat: 23 g
- Saturated Fat: 3.4 g
- Carbohydrates: 2.8 g
- Fiber: 1.2 g
- Protein: 3 g
- Cholesterol: 2.7 mg