Name: Fresh Basil Almond Pesto
Ingredients: 5 cups Basil, fresh leaves, and stems removed; 3 tablespoons Mandelin Natural Roasted Almond Butter; 1/2 cup Mandelin Blanched Sliced Almonds, toasted; 1 cup baby arugula; 1/3 cup nutritional yeast; 2 cloves garlic; Zest of 1 lemon; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1/2 cup + 2 tablespoons extra virgin olive oil; Water as needed

A unique twist to a classic pesto sauce. Toasted almond slices provide texture, flavor complexity and increased nutrients. Roasted almond butter provides a rich, creamy texture and umami. Created by Chef Christine Farkas.

Fresh Basil Almond Pesto

Rated 5.0 stars by 1 users

Ingredients

5 cups Basil, fresh leaves, and stems removed
3 tablespoons Mandelin Natural Roasted Almond Butter
1/2 cup Mandelin Blanched Sliced Almonds, toasted
1 cup baby arugula
1/3 cup nutritional yeast
2 cloves garlic
Zest of 1 lemon
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup + 2 tablespoons extra virgin olive oil
Water as needed

Directions

Add the basil, roasted almond butter, toasted almond slices, baby arugula, nutritional yeast, garlic cloves, lemon zest, sea salt, and ground black pepper into a food processor. Pulse 4-5 times to combine the ingredients. Scrape down the sides with a spatula.
Pour in the olive oil and blend until the preferred texture is reached. For a chunkier pesto, blend for a shorter time, for a smooth and velvety texture, blend for a longer time. Add water as needed to thin out the consistency. Season to taste with salt and pepper.
Enjoy immediately with the prepared almond pasta or wrap it tightly and store in the refrigerator until you are ready to use. If you are refrigerating the pesto, it will thicken up slightly. Simply stir and heat slightly or add a small amount of warm water to loosen.

Recipe Note

Serving: 1-1/2 cups, 12 2-tablespoon portions

Almond Board of California