Almond Pesto

A guest post by Juliette Britton
Homemade pesto is a staple in our house.   Although I love traditional pesto (made with pine nuts), almonds are much more affordable ($6/lb vs. $15/lb) and they pack a nutritional punch.  Almonds are about 160 calories per serving (1/4 cup), provide a great source of vitamin E, and are a good source of calcium and iron.

Here are a few ways to enjoy pesto:

-Spread it on a sandwich (to replace mayo and mustard).

-Slather it on grilled chicken or roasted vegetables

-Bake it on top of white fish

-Add it to a veggie rich omelette

-Mix 1 T. with a 1/4 cup  of hummus, enjoy with pita and fresh veggies.

To make the pesto, here is what you need:

1/2 cup of almonds

3  cloves of garlic, minced

1/3 cup of olive oil

1/2 t. kosher salt

1 oz of fresh basil

1/4 cup Parmesan cheese

1 T. fresh lemon juice

Place almonds in a food processor and pulse until coarsely ground.  Add minced garlic and salt and blend for 15 seconds.   Add basil and olive oil, blend until smooth.   Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds.   Once done, squeeze about 1 T. of fresh lemon juice and place in an airtight container in the fridge.  The pesto will keep for about a week (in our house it usually doesn’t last that long)!






  1. kathryn says:

    Juliette– i love that you’ve reminded us all to make pesto using almonds! This is one of my favorite ways to skip a step in the pesto recipe, since you can use roasted almonds and skip taking the time to roast the pine nuts. So the time it takes to make peso goes down to just a few minues–something I can handle right before dinner time. 🙂 Kathryn

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