I love home pesto sauce! It’s traditionally made with pine nuts but I don’t always have those on hand so any nut will do as a substitute. Pesto is delicious with walnuts, cashews or almonds. This basil almond pesto uses almond flour as the nutty element and it works great!
You can use raw or roasted garlic in this recipe. Roasted garlic will give it a more subtle garlic taste. Roasting garlic isn’t too hard, add a little olive oil to a pan along with the garlic then cook on low heat for 1-2 minutes or until it gets a little golden. You can even roast it in the microwave or air fryer by just cooking for 30 seconds to 1 minute. It’s delicious when roasted in a lot of olive oil too because then you get a garlic infused olive oil and nutty garlicky bits of heaven. But that’s for another post so back to this pesto.
I usually heat my pesto up when I use it so that tames the garlic flavor. However, if you are using it as a spread for a sandwich or any other way then roast the garlic before hand to amp up the flavors.
What you need to make basil almond pesto:
Makes ~1/2 cup
- 1/2 cup packed basil leaves
- 1/4 cup almond flour
- 1/3 cup olive oil
- 1/4 Parmesan cheese
- 1 small clove of garlic – roasted or raw
- pinch of salt
Instructions
- Blend all ingredients together in blender or food processor until mixed. Scrape down the sides of the blender/food processor several times so everything gets incorporated.
- Enjoy!
Basil Almond Pesto
Ingredients
- 1/2 cup packed basil leaves
- 1/4 cup almond flour
- 1/3 cup olive oil
- 1/4 Parmesan cheese
- 1 clove garlic roasted or raw
- pinch of salt
Instructions
- Blend all ingredients together in blender or food processor until mixed.
- Scrape down the sides of the blender/food processor several times so everything gets incorporated.
- Enjoy!