This is not your traditional basil pesto. It is made with almonds instead of pine nuts, it has no parmesan cheese, and I add a bit of vegetable oil to lighten it up. Italian food purists look away. Everyone else, try this recipe it is great on pasta, steamed vegetables, or in a salad dressing.

  • 1 1/2 cups of lightly packed basil leafs
  • 1/4 cup slivered almonds (raw)
  • Zest of one lemon
  • 1 clove of garlic
  • 1 cup extra virgin olive oil
  • 1/4 cup of light vegetable oil
  • 1/2 teaspoon Salt and pepper

 

Place the almonds (no oil needed)  in a small frying pan over medium heat. Toast the almonds, shaking the pan regularly,  until they are golden brown. They burn quickly so do not walk away. This should take about 3-4 minutes.

Place the washed and dried basil leafs into the blender, along with the garlic, lemon zest, salt and pepper. Top with the toasted almonds, olive oil and vegetable oil.

Blend until completely smooth. I do not put parmesan cheese in my pesto, I prefer to top my pasta with it. This way the pesto is vegan friendly.

To serve with pasta: Cook pasta as per the package instructions, drain and toss with a few tablespoons of the pesto. A little goes a long way here as the pesto is very concentrated in flavor.

I would love to tell you how long it lasts in the fridge, but my family finishes the jar within two days of making it, so I know it takes that long to eat, if that helps.

This recipe makes a great gift. Simply decant it into a pretty jar and wrap. Don’t forget to attach the recipe to the pesto so your friends and family can recreate it for themselves and not harass you to make it all the time; trust me it is that delicious.

 

Basil Almond Pesto
 
This is not your traditional basil pesto. It is made with almonds instead of pine nuts, it has no parmesan cheese, and I add a bit of vegetable oil to lighten it up. Italian food purists look away. Everyone else, try this recipe it is great on pasta, steamed vegetables, or in a salad dressing.
Author:
Recipe type: Sauce
Cuisine: Italian
Ingredients
  • 1½ cups of lightly packed basil leafs
  • ¼ cup slivered almonds (raw)
  • Zest of one lemon
  • 1 clove of garlic
  • 1 cup extra virgin olive oil
  • ¼ cup of light vegetable oil
  • ½ teaspoon Salt and pepper
Instructions
  1. Place the almonds (no oil needed) in a small frying pan over medium heat. Toast the almonds, shaking the pan regularly, until they are golden brown. They burn quickly so do not walk away. This should take about 3-4 minutes.
  2. Place the washed and dried basil leafs into the blender, along with the garlic, lemon zest, salt and pepper. Top with the toasted almonds, olive oil and vegetable oil.
  3. Blend until completely smooth. I do not put parmesan cheese in my pesto, I prefer to top my pasta with it. This way the pesto is vegan friendly.
  4. I would love to tell you how long it lasts in the fridge, but my family finishes the jar within two days of making it, so I know it takes that long to eat, if that helps.
  5. To serve with pasta: Cook pasta as per the package instructions, drain and toss with a few tablespoons of the pesto. A little goes a long way here as the pesto is very concentrated in flavor.
  6. This recipe makes a great gift. Simply decant it into a pretty jar and wrap. I like to attach the recipe to the pesto so your friends and family can recreate it for themselves and not harass you to make it; trust me it is that delicious.