EASY PESTO
This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.
Provided by Rebecca Jane Thompson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g
ALMOND PESTO
This easy Almond Pesto is a nice way to change it up from traditional pesto. It uses just 5 ingredients, is ready in 5 minutes and pairs perfectly with pasta, meatballs or vegetables!
Provided by Erin
Categories sides
Time 5m
Number Of Ingredients 7
Steps:
- Add almonds, garlic, spinach, basil, and salt to your food processor and pulse for 10 seconds.
- With the motor still running, pour the olive oil in through the top. If mixture gets stuck add 1-2 tbsp of water.
- Store pesto in a jar in the refrigerator for 5-7 days, or place it in a freezer-safe bag and freeze for up to 2 months.
Nutrition Facts : Calories 114 kcal, Carbohydrate 2 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BASIL ALMOND PESTO RECIPE
Make your own delicious pesto at home using fresh basil and almonds. The perfect compliment to your favorite protein, pasta or vegetable recipes!
Provided by Jenn
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor, add all of the ingredients, except basil.
- Blend/puree well until almonds are almost a paste. About 1 minute.
- Add the basil leaves and pulse until they are all incorporated.
- Scrape into a small jar and it's ready to eat!
Nutrition Facts : Calories 150 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 173 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
ALMOND PESTO
If you're a fan of pesto you have to try this easy Almond Pesto! It takes just minutes to make with a handful of ingredients. Plus it can be used in so many ways as a sauce, dip and spread. This pesto recipe without pine nuts is definitely a keeper.
Provided by Joanna
Categories Ingredient Side Dish
Time 5m
Number Of Ingredients 8
Steps:
- Place the almonds and garlic into the bowl of a food processor and pulse until everything is ground into small pieces.
- Add the basil leaves, cheese and salt and pulse again, until everything is finely minced. Be careful not to over process and make the sauce too smooth.
- With the motor running, slowly add the olive oil.
- Taste and season again if needed. If you like a runnier pesto add a dash or two of water and stir again.
- Serve.
Nutrition Facts : Calories 349 kcal, Carbohydrate 3 g, Protein 7 g, Fat 35 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 11 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALMOND-HERB PESTO
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.
Nutrition Facts : Calories 157 g, Cholesterol 2 g, Fat 16 g, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 g
ALMOND FLOUR HERB CRACKERS
Easy recipe to make delicious appetizer or snacks with almond flour.
Provided by Collin (Mrs. Hip)
Categories Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Combine Almond flour, all of the dried herbs, and salt in a bowl and mix. In a separate bowl, whisk together olive oil and water for a few minutes.
- Combine the olive oil/water mixture in the bowl with the almond flour and herbs.
- Stir until combined... I used my hands at the end.
- Roll dough into a ball and place between 2 sheets of parchment paper.
- Press down with your fingers and spread out until about 1/8 inch thickness.
- Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet.
- Now cut dough into small squares with pizza cutter.
- Bake at 350° for 9-11 minutes and then let crackers cool.
ALMOND PESTO PASTA
I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered.
Provided by Tisme
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
- Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
- Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
- Serve with topped with parmesan cheese.
Nutrition Facts : Calories 892.6, Fat 39.8, SaturatedFat 7.3, Cholesterol 19.8, Sodium 76.1, Carbohydrate 109.1, Fiber 10.9, Sugar 6, Protein 27.8
ALMOND BASIL PESTO
Almonds take the place of pine nuts in this easy-to-make, traditional pesto recipes. Perfect for pasta, pizza, grilled meats and more!
Provided by Danelle
Categories Condiments
Time 15m
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.
- With the food processor running, gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste,
- Store in an air-tight container and refrigerate for up to one week, or freeze for up to three months.
ALMOND BASIL PESTO
No need to splurge on pine nuts when you can make an almond basil pesto that is quick to prepare and just as tasty.
Provided by Ryan Beck
Categories Sauce
Time 5m
Number Of Ingredients 6
Steps:
- Add basil, almonds, garlic, and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Nutrition Facts : ServingSize 1 tbsp, Calories 86 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 93 mg, UnsaturatedFat 7 g
PARSLEY AND ALMOND PESTO
A super easy and tasty recipe for smokey parsley and almond pesto
Provided by Karon Grieve
Categories pesto
Time 10m
Number Of Ingredients 7
Steps:
- Toast the almonds in a dry pan for 40 seconds or until just golden and aromatic
- Mince the garlic and then add all ingredients to a food processor and whazz to a sauce consistancy.
- Serve as a dip or sauce for pasta or spread on to crusty bread.
Nutrition Facts : Calories 1048 kcal, Carbohydrate 12 g, Protein 8 g, Fat 112 g, SaturatedFat 15 g, Cholesterol 3 mg, Sodium 98 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
ALMOND PESTO
Elevate your pesto game by making this vegan almond pesto! The nutty, smoky flavor of the perfectly brown and toasty almonds makes this pesto truly complex and flavorful! It's easy to make and easy to use- put this on everything from pasta, pizza, and sandwiches to your morning bagel or scramble! Cheers to pesto!
Provided by Adriana
Categories Pesto recipes
Time 15m
Number Of Ingredients 8
Steps:
- Measure and add all ingredients to a food processor and puree until combined.
- You can toast the almonds if you'd like to, we recommend it as this will increase the almond flavor!
- Before removing from the food processor, taste and adjust flavors as you see fit.
- Taste a little bland? Try adding more salt, pinch at a time.
- Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time.
- Doesn't taste cheesy enough? Add more nutritional yeast
Nutrition Facts : ServingSize 2 tablespoons, Calories 121, Sugar 0.4 g, Sodium 438 mg, Fat 12.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 1.1 g, Protein 2 g, Cholesterol 0 mg
ZUCCHINI NOODLES AND SALMON WITH ALMOND-HERB PESTO
Provided by Sexy Veggie
Time 35m
Number Of Ingredients 12
Steps:
- Pesto
- In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
- Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
- Transfer to a bowl and set aside.
- Grill the Salmon
- Pre-heat the grill to medium-high
- Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
- Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
- The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
- When done, remove from the grill and let rest
- Assemble
- Toss the zucchini "noodles" with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
- For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)
Nutrition Facts : ServingSize 1 g, Calories 340 kcal, Carbohydrate 5.2 g, Protein 20.53 g, Fat 27.21 g, Sugar 3.46 g
WHOLE-GRAIN SPAGHETTI WITH HERB-ALMOND PESTO AND BROCCOLI
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water. Set aside.
- Pulse almonds in a food processor until finely ground. Add half the lemon zest, the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add oil and the reserved cooking water; process until smooth. Set pesto aside.
- Heat a large saute pan over medium-high heat. Coat with cooking spray. Working in batches if needed, add broccoli, pepper, and remaining 1 1/2 teaspoons salt; cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat. Divide among 6 bowls. Top with ricotta; sprinkle with remaining zest, dividing evenly. Squeeze lemon juice over tops.
Nutrition Facts : Calories 345 g, Cholesterol 3 g, Fiber 14 g, Protein 16 g, SaturatedFat 1 g, Sodium 448 g
HERB, ALMOND AND PUMPKIN SEED PESTO
Pesto is a sauce that originates from Italy, and comes in lots of variations, depending on the region. It usually consists of basil, garlic, pine nuts, and parmesan, all blended with olive oil. Our version is slightly different, because we've used lots of herbs, and replaced the pine nuts with almond flakes, and pumpkin seeds. The result is delicious, full of flavor, and we think it's definitely a keeper!
Provided by Vlad Popa
Categories Fruit & vegetables, gluten-free, Italian, low carb, Sauces and spices, vegetarian
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Grab your blender and first add the rosemary, chives, basil, thyme, and lemon balm.
- Add garlic, almond flakes, and pumpkin seeds. Season with salt and pour the olive oil.
- Shred the parmesan and add it to the mixture.
- Blend all of the ingredients until smooth.
- Add the pesto sauce in a jar and secure it.
- You can store it in the refrigerator for the next week.
Nutrition Facts : Calories 206 calories, Protein 5 grams, Fat 6 grams, Carbohydrate 19 grams
PARSLEY-ALMOND PESTO
Categories Condiment/Spread Food Processor Cheese Herb No-Cook Almond Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
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