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
 
Prep time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic. chopped
  • 1/4 cup slivered almonds
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 to 2/3 cup olive oil
  • 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.
  3. Season with salt and pepper, to taste,
  4. Store in an air-tight container and refrigerate for up to one week, or freeze for up to three months.

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

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