Basil Pesto with  Almonds

Slow Living kitchen

I love making my own pesto at home. I also love that I can customize it to whatever flavors I’m craving — switch out the herbs, nuts, or cheese depending on what’s in season. 

No pine nuts? No worries!  We have options. 

Pine nuts may be the traditional choice for pesto, but they certainly aren’t the only nut that works! 

Everyone knows that pine nuts are the go-to nuts for pesto, but they are also pricy and oftentimes hard to find.  But do not worry! I have three easy swaps for pine nuts in your pesto!

here are 3 swaps for pine nuts

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Three swaps for pine nuts in pesto!

01 Almonds. Almonds have a mellow, buttery flavor and are crunchy enough to stand in for pine nuts. They're also more affordable than pine nuts.

02 Hazelnuts. Hazelnuts have a subtle, slightly sweet flavor that's not overpowering. Toasting them first adds even more flavor, so it's worth the extra time.

03 Cashews. Cashews aren't as crunchy as pine nuts, but they have a mild, sweet flavor that works well in pesto. They're also easier to find in grocery stores than pine nuts.

Basil Pesto with Almonds

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– 50g almonds – 80g fresh basil leaves – 50g pecorino romano – 150ml extra virgin olive oil – 4 garlic cloves, peeled

Cook Time: 20 Min


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Step 1

1. in the oven at 350F for 8-10 minutes, stirring once or twice throughout, until they turn a light golden brown. 2. Remove them from the oven to cool.

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Step 2

1. Add the basil leaves and garlic to a food processor and a pinch of salt. 2. Process until finely chopped.

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Step 3

-Add the cooled almonds, then process again until finely chopped. -Drizzle olive oil in a thin stream while the food processor is running.

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Step 4

1. Add cheese and pulse until combined. 2. Taste and add more salt if needed.

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