Almond Herb Pesto Recipes

ALMOND PESTO

Steps:

• Add almonds, garlic, spinach, basil, and salt to your food processor and pulse for 10 seconds.
• With the motor still running, pour the olive oil in through the top. If mixture gets stuck add 1-2 tbsp of water.
• Store pesto in a jar in the refrigerator for 5-7 days, or place it in a freezer-safe bag and freeze for up to 2 months.

ALMOND-HERB PESTO

Steps:

• Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.

ALMOND FLOUR HERB CRACKERS

Steps:

• Preheat oven to 350 degrees.
• Combine Almond flour, all of the dried herbs, and salt in a bowl and mix. In a separate bowl, whisk together olive oil and water for a few minutes.
• Combine the olive oil/water mixture in the bowl with the almond flour and herbs.
• Stir until combined... I used my hands at the end.
• Roll dough into a ball and place between 2 sheets of parchment paper.
• Press down with your fingers and spread out until about 1/8 inch thickness.
• Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet.
• Now cut dough into small squares with pizza cutter.
• Bake at 350° for 9-11 minutes and then let crackers cool.

EASY BASIL PESTO WITH ALMONDS

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

ALMOND BASIL PESTO

Steps:

• Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.
• With the food processor running, gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste,
• Store in an air-tight container and refrigerate for up to one week, or freeze for up to three months.

ALMOND PESTO

Steps:

• Place the almonds and garlic into the bowl of a food processor and pulse until everything is ground into small pieces.
• Add the basil leaves, cheese and salt and pulse again, until everything is finely minced. Be careful not to over process and make the sauce too smooth.
• With the motor running, slowly add the olive oil.
• Taste and season again if needed. If you like a runnier pesto add a dash or two of water and stir again.
• Serve.

ALMOND BASIL PESTO

Steps:

• Add basil, almonds, garlic, and salt to blender or food processor and blend until thoroughly combined.
• With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.

HERB, ALMOND AND PUMPKIN SEED PESTO

Steps:

• Grab your blender and first add the rosemary, chives, basil, thyme, and lemon balm.
• Add garlic, almond flakes, and pumpkin seeds. Season with salt and pour the olive oil.
• Shred the parmesan and add it to the mixture.
• Blend all of the ingredients until smooth.
• Add the pesto sauce in a jar and secure it.
• You can store it in the refrigerator for the next week.

ZUCCHINI NOODLES AND SALMON WITH ALMOND-HERB PESTO

Steps:

• Pesto
• In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
• Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
• Transfer to a bowl and set aside.
• Grill the Salmon
• Pre-heat the grill to medium-high
• Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
• Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
• The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
• When done, remove from the grill and let rest
• Assemble
• Toss the zucchini "noodles" with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
• For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)

WHOLE-WHEAT SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI

Steps:

• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup cooking liquid; drain pasta.
• Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
• Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.
• Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.
• (Per Serving)
• Calories: 345
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Cholesterol: 3mg
• Carbohydrates: 56g
• Protein: 16g
• Sodium: 448mg
• Fiber: 14g