There are a few pantry staples I always have on hand for when I want to throw together a quick dinner. Pesto is one of them. It can go on sandwiches, in pasta or on top of some form of protein. Up until recently, I was buying a jar a week, which quickly adds up. In my mind I thought it was cheaper to buy than to make, due to the pine nuts. Did you know pine nuts cost $24 dollars per pound? What the what? How can a small little nut cost that much? Are they grown in a field of gold? End of rant
The great thing about pesto though is that it doesn’t have to be made with pine nuts. Welcome Almond Pesto. It has a richer and deeper toasted nut flavor. Also almonds have a long list health benefits like they help stabilize blood sugar and are high in vitamin E. In my opinion, almonds are the superior nut. Enjoy!
- 1 cup packed basil leaves
- ⅓ cup raw unsalted almonds
- 1 peeled garlic clove
- 4 tablespoons Parmesan cheese
- ¼ cup good quality olive oil
- Combine basil, almonds, garlic and parmeson in a food processor. Pulse until a thick paste forms. Scrape down the sides, and with the processor on low, pour oil in a steady stream until pesto forms.