Saturday, August 27, 2011

Homemade pesto sauce

(from The family Dinner by Laurie David)

1/4 cup pine nuts or almonds, toasted
2 cloves garlic
1/2 cup grated parmesan cheese
2 cups lightly packed basil leaves
2/3 cup EVOO

In a food processor or blender, pluse the pine nuts or almonds with the garlic and parm until finely chopped.

Add basil and pulse until minced, scraping the edge of the bowl as needed.

With the machine on, add the EVOO in a thin stream until smooth. Season with salt and pepper as desired.

This is great with whole wheat pasta. I freeze it in half cup servings (plastic bags, flat in the freezer) and pull out for a quick dinner.


  1. UH! I just spent 30 min searching the net for an almond pesto recipe. I gave up and came over to check in on my friends and what do I find?! JUST WHAT I WAS LOOKING FOR!!

  2. Lol! Glad I could help! I used salt almonds, which made it somewhat salty but still fine. Next time, I'll use plain. I've also done this with dried basil but you need more OO because it is thicker.
    Our new addiction is TJ's whole wheat organic pasta and their pasta sauces, so I am trying new pasta recipes!

  3. I'll have to try the TJ'd whole wheat. So far I haven't found a brand I liked.