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Almond Pesto

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Almond pesto is full of fresh flavors, from fruity basil to sharp garlic to silky extra virgin olive oil. Most pestos are made with pine nuts or even walnuts, but this version is made with toasted almonds, giving it a delicious, nutty flavor!

Ingredients

Units Scale
  • 4 cups (72g) raw spinach leaves
  • 1 cup (15g) fresh basil leaves
  • 1/2 cup (111g) extra virgin olive oil (I recommend using EVOO over regular olive oil for more flavor!)
  • 1/2 cup (87g) toasted almonds (plain or salted)
  • 1/3 cup (42g) grated parmesan cheese
  • 1/4 cup (59g) warm water, or more if you like the pesto thinner
  • 2 cloves garlic (or more if you like garlic!)
  • Salt & pepper to taste (I start with 1 tsp salt and slowly increase)

Instructions

  1. Add all ingredients to a blender or food processor.
  2. Blend on high until fully combined (or stop whenever desired texture is reached).
  3. Toss into pasta dishes, drizzle over soups/pizza/grain bowls, or spread onto your favorite protein!

Notes

  • Store in an air-tight container in the refrigerator for up to 5 days or freezer for up to 3 months. Freeze in an ice cube tray for individual portions!
  • You can sub walnuts or pine nuts for almonds in this recipe.
  • Toss with pasta, potatoes, or couscous or drizzle chicken, shrimp, fish, veggies, soups, or grain bowls with this pesto.

Nutrition

Find it online: https://the-perfect-pear.com/almond-pesto/