The almond pesto is creamy, fragrant, but above all delicious. It is a very easy and quick preparation, ready to use, perfect for seasoning a good plate of pasta, raw vegetables, boiled meat, and fish; or for stuffing savory pies, gourmet panettones, and so on. It is a completely vegetarian recipe, without the addition of cheese or other animal fats, perfect for those who are lactose intolerant. Ideal for creating simple, chic, refined but tasty and light finger food appetizers at the same time.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 oz
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, All seasons
Ingredients
- 2 oz shelled almonds
- 2 tablespoons extra virgin olive oil
- 1/2 clove garlic (without the internal sprout)
- to taste basil leaves
- to taste mint leaves
- to taste fine salt
- 1 tablespoon water
Preparation
To avoid blending the almonds for too long and overheating them, crush them coarsely with a meat tenderizer before placing them in the blender.
Add the garlic, mint leaves, basil leaves, and pour both the oil and water. Blend just enough until you get a homogeneous mixture. Adjust the salt to taste, and the almond pesto is ready to enrich our recipes.
If you want an even more fluid pesto, less dense, add another tablespoon or teaspoon of water, as needed.
Store leftover almond pesto in the fridge for a couple of days, in a well-cleaned glass jar with an airtight seal. That’s all, the almond pesto made at home with your hands is ready to be enjoyed.
The extra idea. For a more intense-tasting almond pesto, I recommend toasting the shelled almonds by placing them, without overlapping, on a tray in the oven at mid-height, at 320°F (do not exceed this temperature) for about 20 minutes, depending on your oven. The almonds will be ready when, upon tasting, they are crunchy and not chewy to the palate.
