Basil and almond pesto, vegan recipe with and without the Bimby.
Deliciously tasty, ideal for seasoning pasta, rice, or grains, also great for dressing cold dishes.
Highly protein-rich due to the almonds and extra virgin olive oil. It can become vegetarian with the optional addition of grated cheese. You can also freeze it in cubes to enhance soups, enriching them with proteins and flavor.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 138.79 (Kcal)
- Carbohydrates 0.75 (g) of which sugars 0.30 (g)
- Proteins 1.50 (g)
- Fat 14.88 (g) of which saturated 1.65 (g)of which unsaturated 0.03 (g)
- Fibers 0.71 (g)
- Sodium 0.27 (mg)
Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2 cups basil
- 0.5 cup blanched almonds
- 1 clove garlic (optional)
- 0.5 cup extra virgin olive oil (plus as needed)
Basil and Almond Pesto
Tools
What we need
- 1 Blender or Bimby
- 1 Tea towel
- 1 Colander
Steps
Let’s go into the kitchen
Place your blender or Bimby bowl in the fridge at least 30 minutes before use, so the pesto doesn’t oxidize.
Wash the basil, drain it, and let it dry on a tea towel.
Put the almonds in your appliance bowl
the garlic and the oil.
Blend everything until finely chopped. With the Bimby, 10 sec speed 10.
Add the basil leaves and blend until you achieve the desired consistency, with the Bimby 10 sec speed 10.
Transfer the pesto into small bowls and cover with extra virgin olive oil to prevent oxidation.
Now our pesto is ready to be enjoyed.
Storage and Variations
Basil and Almond Pesto
Storage: 3 days in the fridge and 6 months in the freezer, always covered with extra virgin olive oil on the surface.
Variations: to make the pesto vegetarian, add 30 g of Parmesan and 30 g of grated Grana Padano. Additionally, one of these cheeses can be replaced with Pecorino Romano.
