Basil Pesto with Almonds

Updated: May 30

This is a super easy sauce to make, simply whack all of the ingredients in the food processor or bullet and blitz, yum!


I also like to use my homegrown basil, it tastes better then the shops and is grown organically on my balcony. Basil is a herb that grows like crazy in Darwin. If you are a first time gardener, Basil should be your starting plant,


This recipe is taken and adapted from The Wholesome Dish blog.


Ingredients:

  • 3 cups packed fresh basil leaves from about 3 oz. fresh basil

  • 1/2 cup almonds

  • 1/2 cup grated parmesan cheese

  • 3 garlic cloves

  • 1/2 tsp. salt

  • 1/4 tsp. ground black pepper

  • 1/2 cup extra virgin olive oil


Method:

  1. In a food processor or bullet, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.

  2. Turn the processor on and slowly drizzle in the olive oil until well combined.

  3. Store in a sealed container in the refrigerator and cover the top in oil. Slight discolouration will occur.

  4. If using immediately, cook and drain your pasta, reserve the water it was cooked in.

  5. Start by adding 1 tablespoon of pesto to one serve of pasta and add a little of the reserved cooking water. Stir and the pesto should coat the pasta.

  6. Add more pesto to make the sauce stronger or thicker. Add more water to make it a bit creamier or make the sauce thinner.


Note: This pesto can also be served with Labne balls. A friend of mine spreads this mix on her toast with eggs in the morning for a bit of a treat.





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