How to Cook Basil Pesto Almonds in 5 Minutes

Updated
2 min read

Basil pesto almonds –Are you ready to take your pasta game to a whole new level? Say hello to Basil Pesto with Almonds! This vibrant, green wonder is not just a spread for your bread; it’s the secret weapon you didn’t know you were missing! Get your taste buds prepared for a whirlwind of flavors that will have everyone begging for more! Let’s dive into this delicious adventure!

Basil Pesto with Almonds

This recipe is a cinch to whip up, and trust me, once you try it, you’ll want to put it on everything. Seriously, it’s that good!

Basil Pesto with Almonds

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup almonds (or pine nuts if you’re feeling fancy)
  • 2 cloves garlic (because who doesn’t want to ward off vampires?)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil (the liquid gold)
  • Salt and pepper to taste (just a pinch, or not if you’re a rebel)

Instructions:

  1. First up, throw those fresh basil leaves into your food processor. It’s like a green confetti party!
  2. Add the almonds and garlic. If you’ve got a noisy processor, don’t worry; it’s just doing its job of turning everything into a creamy dream.
  3. Pulse until everything is finely chopped. Stop occasionally to scrape down the sides, because nobody likes a lazy mixture. Get in there!
  4. Now, add the Parmesan cheese to the party. More cheese equals more fun, right?
  5. With the processor running, slowly drizzle in the olive oil. This is where the magic happens! You’ll see it transform into something glorious.
  6. Give it a taste and add salt and pepper as needed. Want it a bit cheesier? Go for it! You’re the boss here.
  7. Once your pesto is velvety smooth (or as smooth as it can get—no judgment here), transfer it to a jar or container. Store it in the fridge, and get ready for the onslaught of compliments!

Now that you have this splendid recipe in your back pocket, you can toss it on pasta, spread it on sandwiches, or even use it as a dip for veggies. The world is your pesto-covered oyster! Enjoy your culinary creation, and remember, the only limit is how much basil you can handle!