Recipe #23: Almond and basil pesto
Yesterday I went round for some tea and scones at Pennie’s house, a good friend and adopted Mum. She’s been kitting out her kitchen with the latest gadgets and as a result, had a few bits and bobs to give away – I was the lucky (and very excited) recipient. I came home from Pennie’s house with a food processor, an old style pressure cooker, some old-style weighing scales with a lovely metal bowl, some utensils and baking trays AND a dyson vacuum cleaner.
After re-arranging our kitchen to find suitable homes for each item, I set to work on making my first dish with my first ever food processor; almond and basil pesto.
Just after Christmas I was watching Jamie’s 15 Minute Meals, on which he made a delicious looking pesto with almond instead of pesto. In my frugality and knowing that almonds can be purchased for half the price of pine nuts, I opted for the former. I’m going to be honest with you, my pesto was yummy, but making it wasn’t plain sailing. I followed a few recipes and found that my pesto was too dry, so I added some water. I also added in extra salt to taste as it seemed to be missing something without. The result of my trail and error pesto was a lovely pasta and pesto dish served with roasted tomatoes, peppers and a sprinkling of extra parmesan.
I made a huge portion of pesto so I’ve frozen the surplus into an ice cube tray so I can pop out my pesto cubes use them when I want them. Pennie sent me a link to this website, which has loads of ideas about how I might use up the rest of my pesto.
Here’s how to make it. You’ll need:
1 clove of garlic
1 handful of basil leaves
2 handfuls of almonds
2 tspns of grated parmesan
1/2 tspn salt
A big glug of olive oil
Water
Method:
- Add your almonds, basil, garlic, parmesan and salt into a food processor and whizz until it’s all finely chopped and blended together.
- Pour in your oil, blitz again and have a taste. You may wish to add more garlic, salt or even some pepper or parsley at this stage. If it’s anything like mine, it will be quite dry. Add in a tablespoon of water at a time and blitz until you have the consistency you require. (Mine was packed full of flavour so I went for a runnier consistency, you may prefer yours to be thicker).
- Serve however you like – it’s great as a pasta sauce, over chicken, fish of lamb and mixed into mashed potato.
- Enjoy!
I love pesto so much and I’m so happy I can make it myself at home. What’s your favourite pesto combination?
Until tomorrow
Hayley Jayne xx
6 Responses to “Recipe #23: Almond and basil pesto”
Must try this! I have some pine nuts; it’s the basil that is so expensive here (AZ, USA). Love the other uses shown at your referenced site. Lots of good ideas.
I’ve been making my own pesto and I’ve been using different nuts but never tried almonds. Good idea!
Sounds delicious, I will have to give it a try as I love anything basically with almonds in it
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