Basil and almond pesto, vegan recipe with and without the Bimby.
Delicious and tasty, ideal for seasoning pasta, rice, or grains, also excellent as a dressing on cold dishes.
Highly protein-rich due to 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 flavor soups, enriching them with protein and flavor.
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- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- 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 1 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
- 2 oz blanched almonds
- 1 clove garlic (optional)
- 7 tbsps extra virgin olive oil (plus to taste)
Basil and almond pesto
Tools
What we need
- 1 Immersion Blender
- 1 Tea Towel
- 1 Colander
Steps
Let’s go to the kitchen
Put the cup of your blender or Bimby in the fridge at least 30 minutes before using it so the pesto doesn’t oxidize.
Wash the basil, drain it, and let it dry on a tea towel.
Place the almonds in the cup of your appliance
the garlic and the oil.
Blend everything until you get a fine chop. With the Bimby, 10 sec at speed 10.
Add the basil leaves and blend until you achieve the desired consistency. With the Bimby, 10 sec at speed 10.
Transfer the pesto into 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 1 oz of Parmesan and 1 oz of Grana Padano grated cheese; moreover, one of these cheeses can be replaced with Pecorino Romano.
