Easy Almond Basil Pesto is herb-rich, packed with flavor and incorporates raw almonds and parmesan in a quick and easy blender pesto. Perfect for adding to your dishes all through the week!
Basil loving garden friends? This recipe is for you.
Before diving into the world of cooking, I thought basil pesto was difficult to make. It seemed like one of those things that you get at a restaurant but are certain can’t actually be mastered at home. SILLY, I know. But those were my thoughts until I visited my friend’s mom’s house a few years ago. She is the type of gal that helps anyone with anything and still manages to grow actual real things in her back yard with zero trouble. <not me.
I told her I wanted to plant some basil and just hadn’t gotten the chance yet. This was about the time we were viewing her own gorgeous collection. She then proceeded to uproot one of HER OWN plants and give it to me HA! She is awesome. Along with her generous gift she proceeded to grab fist-fulls of basil and hall them into the kitchen. We were making pesto and she was teaching me how. She is a wiz in the kitchen and I really just remember things being tossed into the vitamix with lightening speed, but I got the basic concept. Surprise…it is super easy.
Basil Pesto Remix
Traditional pestos normally contain pine nuts which I simply refuse to purchase because we have a mortgage to pay, so we are incorporating natural raw almonds. We keep these handy at all times and find them for a bargain at our local Aldi.
Along with the almonds, you will need a TON of basil, which comes in handy since you have loads of it in your herb garden! Remember when I shared my lovely herb garden with you in this post? Sad story, guys…it’s sick! 🙁 I have been scanning the internet green thumb world for weeks! I have yet to find the source of its little yellow shriveled state.
Basically I am a walking contradiction and grabbed my basil in bulk for this recipe. So, all you basil-planting failures just come on in and join the circle, because we are all welcome here. On the bright side, I have seen basil on sale constantly in the store; so we can feel good about ourselves and indulge in lovely pesto things ? guilt-free!
Personally, my favorite way to make pesto is like I was taught- in the Vitamix. It is my favorite tool in the kitchen and I even laughed with Steven as I realized this weekend I used it 7 times in one day! Although it may not get used that much everyday, I don’t go a day without using it. If you aren’t up for the investment (because it is definitely an investment), a food processor works great as well! Remember to be patient while making basil pesto. It is an art really. You will want to add a little of this and a little of that at a time for successful results.
All this ‘pesto is an art’ and little by little may have you second guessing the easy part of things, but I promise it is done in a jiffy and then it is at your fingertips for when you make wonderful pasta things (coming soon!) or to dip your bread in! It makes a great topping for baking on chicken and you KNOW that bird needs some flavor. Skip store bought and use it on pizza!
A little blending up front will leave you with options all week, friends!
As you probably gathered from that nifty photo ☝, I like a thicker pesto. It controls the amount of oil and depending on what you are adding it to, lots of oil isn’t always necessary. If you think I am crazy and like a smooth basil pesto, add drizzles of olive oil to your heart’s content! You know, all that “healthy fat” stuff and all. 😉
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- 2 cups fresh basil (packed)
- ¾ cup olive oil, divided
- ½ cup raw almonds
- 1 tsp. Himalayan salt
- ½ tsp. ground pepper
- ⅓ cup ground parmesan cheese
- Add half of oil to the blender or food processor, followed by the basil and almonds.
- Pulse, scraping down the sides as needed.
- Add seasoning, cheese and remaining oil.
- Pulse again until no large pieces remain and mixture is a thicker paste.
- Add to a jar or container and seal.
- Store in the refrigerator for up to 2 weeks.
Although, the pesto could possibly be stored longer than the recommended 2 weeks; it may begin to lose its original potent flavor.
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