Here’s once another variation for our pesto recipe. This time we’re going to try almonds instead of pinions. Say hello to almond pesto!
Naturally, the flavor is going to be different if you use almonds. Some may even consider it more noticeable than if you used pinions. Personally, this is my favorite variation of pesto, one that’s certainly worth a try.
Let’s give it a roll!
- Food processor / Blender
- 3/4 cup fresh basil leaves
- 1 cup almonds
- 1/4 cup parmesan cheese finely grated
- 1 garlic clove
- 1 tbsp olive oil
- Clean the basil leaves. They must be very clean, so be thorough.
- Put the basil, garlic, almonds, and some salt into a blender or food processor, and turn it all into a pulp. Add the oil and process it all some more, until you have a dense pulp.
- Add the parmesan cheese and mix together. You may do it with a spoon or with the food processor at a low speed.
- Taste the pesto sauce. If it lacks salt, add some more. If it’s too dense for your taste, add more oil, but remember you shouldn’t make it too watery. If it’s too watery, consider adding more parmesan cheese