Marcona Almond Basil Pesto

marcona almonds

🥗Healthier: raw almonds

💰Cheaper: regular almonds

Raw almonds are more affordable and still provide a nice texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

Harvest basil from the garden or use store-bought basil, removing leaves from the stems to create a pile.

Measure out about 4 ounces of basil (4 clam shell containers worth) and place it into a mini food processor.

Add 1/4 cup of marcona almonds to the processor, noting that they are more cost-effective and less prone to rancidity than pine nuts.

Add 1 teaspoon of garlic, which is about half a clove, and optionally add more if desired.

Pour in 1/2 cup of olive oil, using a good quality or moderate priced oil based on your budget.

Add 1 teaspoon of salt, keeping it scant so you can adjust later, and add black pepper to taste.

Incorporate 1 teaspoon of red wine vinegar to brighten the flavor.

Add 1/4 cup of grated parmesan cheese and optionally some pecorino romano for added flavor.

If the mixture is too thick, add another 1/4 cup of olive oil and about 1/8 cup of water to loosen it up, adjusting as necessary.

Blend until the desired texture is reached, leaving some texture for a nice bite.

Transfer the pesto to a bowl or jar, leaving headspace if storing in a jar.

Seal the top of the pesto with a thin layer of olive oil to prevent discoloration and store in the fridge or freeze in ice cube trays for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens