Almond Pesto

Photo: Randy Graham, Valley Vegetarian

You’ve heard of pesto made with toasted pine nuts or walnuts but what about almond pesto? This is a traditional pesto (basil, Parmesan-Reggiano cheese, garlic and olive oil) made with the addition of toasted almonds. I use it as a topping on pizza or crostini. I also use it as a topping for angel hair pasta and as a dip for baked potato wedges. Good eatin’.

1 cup fresh basil leaves
1 clove garlic (sliced)
¾ cup extra-virgin olive oil
1 tablespoon vegetable broth
1 tablespoon fresh lemon juice
¼ cup Parmesan-Reggiano cheese (grated)
1 cup toasted sliced almonds
Salt to taste

Add basil, garlic, olive oil, vegetable broth and lemon juice to a blender and blend until well mixed. Add cheese and toasted almonds and blend until smooth. Season with salt to taste and serve at room temperature.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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2 Responses to Almond Pesto

  1. Laura says:

    I make a raw almond pesto, but I get the roasted nuts add an amazing dimension of flavor! Yum!


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