This homemade Almond Basil Pesto is decadent, rich and so versatile; adding interest to the simplest of dishes! This fragrant recipe is not for the faint-hearted but it guarantees to pack a nutritional punch! Almonds as a base provide more protein and fibre than the traditional pine nuts and also give it a slightly crunchier texture. Making your own means that it is much lower in salt than shop bought varieties and infinitely tastier!
Ideally you will be using a powerful blender such as a Thermomix or Nutribullet, to make sure that you have an evenly ground pesto.
Take care with seasoning as the parmesan is already salty I like to make up a batch and leave it in the fridge.
This pesto will keep in the fridge for up to 10 days; the parmesan, lemon and olive oil act as a preservative and keep it fresher for longer.
For a more zesty pesto, use more lemon juice; ideal with fish or pasta.
You can vary the nuts; any nut will work well as long as it is finely ground You can also vary the herb; parsley, rocket or watercress work particularly well.
This Pesto is SO versatile:
- Simply add as a topping to a white fish or Salmon fillet and bake in the oven
- Mix in with some roasted vegetables and quinoa/pasta
- Add a spoonful to a soup when serving
- Use as a stuffing for Butternut Squash or Marrow; scoop out middle and spoon in the pesto. Bake in the oven until soft