BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
BASIL ALMOND PESTO RECIPE
Make your own delicious pesto at home using fresh basil and almonds. The perfect compliment to your favorite protein, pasta or vegetable recipes!
Provided by Jenn
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor, add all of the ingredients, except basil.
- Blend/puree well until almonds are almost a paste. About 1 minute.
- Add the basil leaves and pulse until they are all incorporated.
- Scrape into a small jar and it's ready to eat!
Nutrition Facts : Calories 150 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 173 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
EASY PESTO
This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.
Provided by Rebecca Jane Thompson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g
PESTO
This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.
Provided by Jamie Oliver
Categories Sauces Jamie's Dinners Vegetables Italian Sauces & condiments
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
- Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
- Drizzle in some oil - you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it's not essential.
Nutrition Facts : Calories 97 calories, Fat 8.8 g fat, SaturatedFat 1.6 g saturated fat, Protein 3.5 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.6 g salt, Fiber 0.1 g fibre
BASIL ALMOND PESTO
Steps:
- In a food processor, pulse the whole almonds and 1 garlic clove until all are ground well.
- Add basil, parmesan cheese and olive oil and pulse together until well incorporated, but don't over mix.
- Taste for seasoning. Add additional olive oil if needed.
Nutrition Facts : Calories 440 kcal, Carbohydrate 3 g, Protein 4 g, Fat 47 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 38 g, ServingSize 1 serving
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
ALMOND PESTO
This easy Almond Pesto is a nice way to change it up from traditional pesto. It uses just 5 ingredients, is ready in 5 minutes and pairs perfectly with pasta, meatballs or vegetables!
Provided by Erin
Categories sides
Time 5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 2 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALMOND BASIL PESTO
No need to splurge on pine nuts when you can make an almond basil pesto that is quick to prepare and just as tasty.
Provided by Ryan Beck
Categories Sauce
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 tbsp, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 93 mg, UnsaturatedFat 7 g
EASY SPINACH ALMOND PESTO
Steps:
- In a food processor, pulse all ingredients until it forms a pesto consistency--smooth yet a little chunky.
- Transfer to a serving bowl and serve with gluten-free toast or crackers.
Nutrition Facts : Calories 169 kcal, Carbohydrate 2 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 24 mg, Fiber 1 g, ServingSize 1 serving
ALMOND PESTO SALMON
A delicious, heart healthy meal that not only is beautiful but tastes amazing. Oh, did I mention this Almond Pesto Salmon is also super easy to make?
Provided by Aimee Shugarman
Categories Main Dish
Time 30m
Number Of Ingredients 4
Steps:
- Turn oven on broiler.
- In a small bowl, combine the chopped, sliced almonds with the panko crumbs. Set aside.
- Line a large baking sheet with foil. Lightly spray with olive oil. Place each salmon fillet on the foil lined baking sheet, leaving an inch between pieces. If your salmon has skin, you can remove it first, or place the salmon skin side down on the baking sheet. Spread the top of the salmon with basil pesto, evenly distributing the pesto to each piece of salmon. Take a handful of the almond/crumb mixture and press it onto each salmon fillet. Use all of the mixture.
- Lightly spray the tops of the almond crusted salmon with olive oil spray.
- Broil in MIDDLE rack of oven for about 7 minutes. Move oven rack to top and broil an additional 2 minutes. Salmon should flake with a fork. Depending on the thickness of your fillets, you may need to add or subtract baking time.
Nutrition Facts : Calories 603 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 45 grams fat, Fiber 3 grams fiber, Protein 38 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 piece, Sodium 357 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
ALMOND PESTO
Elevate your pesto game by making this vegan almond pesto! The nutty, smoky flavor of the perfectly brown and toasty almonds makes this pesto truly complex and flavorful! It's easy to make and easy to use- put this on everything from pasta, pizza, and sandwiches to your morning bagel or scramble! Cheers to pesto!
Provided by Adriana
Categories Pesto recipes
Time 15m
Number Of Ingredients 8
Steps:
- Measure and add all ingredients to a food processor and puree until combined.
- You can toast the almonds if you'd like to, we recommend it as this will increase the almond flavor!
- Before removing from the food processor, taste and adjust flavors as you see fit.
- Taste a little bland? Try adding more salt, pinch at a time.
- Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time.
- Doesn't taste cheesy enough? Add more nutritional yeast
Nutrition Facts : ServingSize 2 tablespoons, Calories 121, Sugar 0.4 g, Sodium 438 mg, Fat 12.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 1.1 g, Protein 2 g, Cholesterol 0 mg
ALMOND BASIL PESTO
Almonds take the place of pine nuts in this easy-to-make, traditional pesto recipes. Perfect for pasta, pizza, grilled meats and more!
Provided by Danelle
Categories Condiments
Time 15m
Number Of Ingredients 6
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.
EASY ALMOND SCALLION BASIL PESTO
Provided by Wendy
Number Of Ingredients 6
Steps:
- In a food processor, process all of the ingredients until coarse and consistent. Enjoy tossed with pasta, fresh bread, or drizzled on fresh vegetables.
5-MINUTE ALMOND MINT PESTO RECIPE
If you love traditional pesto, you're in for a treat -- this pest combines fresh mint and almonds for a delicious spin on the usual dish!
Provided by Kristen Carli,Tasting Table Staff
Categories sauce, topping
Time 5m
Number Of Ingredients 9
Steps:
- In a food processor, add all ingredients.
- Process on high until smooth, scraping down the sides of the bowl to make sure all ingredients are well incorporated.
- Taste and adjust seasoning if needed.
- Serve with pasta.
Nutrition Facts : Calories 336 calories, Carbohydrate 4 g carbohydrates, Cholesterol 6 mg cholesterol, Fat 34 g fat, Fiber 2 g fiber, Protein 6 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 161 mg, Sugar 1 g, TransFat 0 g
ALMOND PESTO
Steps:
- If your almonds are not toasted yet, you can quickly toast them on the stove or in the oven. For the stovetop, place the nuts in a dry skillet and heat over medium heat for 4 to 5 minutes. For the oven method, preheat the oven to 350°F degrees and bake the nuts on a baking sheet for 7 to 8 minutes.
- Place the garlic cloves, parmesan cheese, almonds, basil, salt, and pepper in a food processor or blender. Pulse/process until everything is combined and starts to look like a paste. Scrape down the sides if needed to get everything together.
- Slowly drizzle in the olive oil as you continue to process. You can also add the olive oil in batches to combine. Check for taste and add more salt if needed.
- Store in a sealed container in the refrigerator for up to a week or freeze for later. Enjoy!
Nutrition Facts : ServingSize 1 tbsp, Calories 116 kcal, Carbohydrate 1.1 g, Protein 2 g, Fat 12.2 g, SaturatedFat 2.1 g, Cholesterol 3 mg, Sodium 39 mg, Fiber 0.4 g, Sugar 0.1 g
ALMOND PESTO - VEGAN BASIL PESTO SAUCE
This Almond pesto is a vegan basil pesto recipe with fresh basil leaves and almonds that tastes delicious like traditional pesto. And I'm sure you will make this easy vegan pesto recipe again and again!
Provided by Sravanthi
Categories Sauce
Number Of Ingredients 7
Steps:
- Take a food processor or blender jar.
- Add almonds, garlic, black pepper powder, salt, basil leaves, olive oil, and lime juice to the food processor in that order. We want to grind the almonds first and then basil leaves.
- Blend everything to form a rough paste. If you wish, you can grind it into a smooth paste. I like it to be a little gritty.
- Store the pesto sauce in the clean and dry glass jars. Top the almond pesto with some olive oil to prevent oxidization.
BASIC ALMOND & BASIL PESTO
Yield Serves 3-4
Number Of Ingredients 1
Steps:
- MethodIn a food processor, mortar & pestle, spice grinder or blender, puree all the ingredients together until chunky but smooth. If you find the pesto is too thick add a little more olive oil. Et Voila!
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- Add all ingredients except almonds to a food processor. Process for 30 seconds - 1 minute, until everything is combined.
- Add the almonds and process for a few seconds at a time, until they are incorporated into the sauce. Do this more or less, depending on the consistency you like your pesto. Less pulsing will lead to chunkier pesto.
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- SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
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- Turn on the food processor and process until chopped up. Take breaks to scrape down the sides as needed.
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- Place the basil leaves, almonds, parmesan cheese, salt and garlic cloves in a food processor. Process until the almonds have broken down and you have a thick-ish paste.
- While the food processor is spinning, gradually add the olive oil. You can start with ¼ cup and process, then stop and check the consistency. If you’d like a thinner and creamier pesto, add the remaining ¼ cup for a total of ½ cup.
- If not using it right away, store the pesto in a glass jar in the fridge until ready to use. It’ll keep fresh in the refrigerator for about one week or you could also freeze for later use.
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