Almond Basil Pesto (Market Monday)

If I had to choose a favorite herb to grown in my garden, it would have to be basil. Maybe that’s because I’m usually successful at growing basil, and I’m not much of a gardener. But it does add such wonderful flavor to so many of my favorite dishes. And I love the smell of fresh basil too!

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I often find myself with an over-abundance of fresh basil about this time of year, and that’s when I like to whip up a batch of fresh basil pesto. Pesto is so versatile! You can use it as a sandwich spread or pizza sauce, and these Roasted Pesto Potatoes are one of my family’s favorite side dishes. I’ve had great success freezing pesto too. I put it in small plastic containers and enjoy fresh basil all winter long.

Traditionally pesto is made with pine nuts, but I usually use almonds, since that’s what I’m most likely to have on hand, and they tend to be a bit less expensive. But you can certainly substitute pine nuts in this recipe if you’re a pesto purist!

Almond Basil Pesto
Almond Basil Pesto
Serves 6
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
260 calories
2 g
7 g
26 g
5 g
5 g
45 g
154 g
0 g
0 g
21 g
Nutrition Facts
Serving Size
45g
Servings
6
Amount Per Serving
Calories 260
Calories from Fat 232
% Daily Value *
Total Fat 26g
41%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 7mg
2%
Sodium 154mg
6%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 5g
Vitamin A
10%
Vitamin C
3%
Calcium
13%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups packed fresh basil leaves
  2. 2 cloves garlic. chopped
  3. 1/4 cup slivered almonds
  4. 1/2 cup freshly grated Parmesan cheese
  5. 1/2 to 2/3 cup olive oil
  6. Salt and pepper, to taste
Instructions
  1. Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.
  2. With the food processor running, gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste,
  3. Store in an air-tight container and refrigerate for up to one week, or freeze for up to three months.
Notes
  1. Makes about 1 cup.
beta
calories
260
fat
26g
protein
5g
carbs
2g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Food Network.

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Comments

  1. Sarah Brock says:

    This looks delicious! I conjured up a kale/pistachio pesto this summer that was pretty tasty- I think I’m diggin the nuts in pesto for some texture- I’ll definitely try this one

  2. Since I’m obsessed with cilantro these days, I substituted cilantro for the basil and it was perfect!

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