From last few weeks, that young farmer tempted me enough with his basket full of Basil greens at our weekly local veggie market. I kept resisting and was telling myself that who will eat the pesto at home except me? I don’t have enough time to do this bla bla bla. But couldn’t control enough and bought a bunch last week, 😛 after that, it was lying for next 2-3 days in the refrigerator and some leaves spoiled within that time, my bad. The next morning I quickly made the pesto. I had to make it without cheese because my father is a heart patient and he loves to eat whatever I make. So, keeping that in mind, I tweaked this recipe and made my cheese free pesto. It tasted so good that half of it went into making some pasta, and with the rest of it, I baked some Mediterranean Palmiers. Because of the taste from almonds, this low-calorie Almond Basil Pesto will not let you feel that it has no cheese in it. We loved it, the recipe is easy to prepare. I hope you’ll enjoy making this pesto. 🙂
Almond Basil Pesto
Yield: 1 cup of pesto
- Basil leaves- 100g or 2 cups
- Almond- ¼ cup
- Extra virgin olive oil- 1/2 cup
- Garlic cloves- 2-3
- Salt to taste
As a prevention of bacterial infection, I kept the basil leaves into hot water for a few minutes. In the monsoon, there are high chances of bacterial stomach infections from leafy greens, so I always follow this process whenever a recipe calls for leafy greens to consume directly without cooking. Some people say that greens lose their flavour in this process, but I’ve not felt anything like that. Though this step is optional, feel free to omit if you want.
Add almonds into the food processor and pulse until a coarse powder form. Next, add the basil leaves and garlic, pulse again until smooth. Now add olive oil and run the processor until everything is combined well. Add salt according to your taste. Take out the pesto from the processor, store in an airtight container, wrap the mouth of the container with cling film before closing it. Keep refrigerated. This pesto stays good up to 1 week.
Serve this pesto with crackers, make pasta with it, slather a generous amount of this tasty pesto on crunchy toasts. The options are endless with this.