Authentic Basil Pesto Recipe – Roasted Almond & Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Basil Pesto Recipe – Roasted Almond & Garlic Flavors

Hey everyone! There’s something just magical about a vibrant, fresh pesto. It instantly elevates everything from a simple pasta dish to a humble slice of bread. I first made this recipe years ago, trying to recreate the pesto I had in a tiny trattoria in Italy, and I’ve been tweaking it ever since. This version, with roasted almonds, is my absolute favorite – it adds such a lovely depth of flavor. Let’s get into it!

Why You’ll Love This Recipe

This basil pesto is seriously quick to whip up – we’re talking 5 minutes! It’s bursting with fresh, herbaceous flavor, and the roasted almonds give it a wonderful nutty complexity. Plus, it’s incredibly versatile. Honestly, once you make your own pesto, you’ll never go back to the store-bought stuff.

Ingredients

Here’s what you’ll need:

• 2 cups (approximately 30g) Sweet basil (packed)
• ½ cup (approximately 60g) Almonds (roasted)
• ½ cup (120ml) Extra virgin olive oil
• ½ teaspoon (2.5ml) Black pepper (crushed)
• ½ teaspoon (2.5ml) Garlic powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Fresh Basil is Key: Seriously, use fresh basil. It makes all the difference. Look for bright green leaves with no dark spots. Genovese basil is traditionally used, but any sweet basil will work beautifully.
• Olive Oil Matters: A good quality extra virgin olive oil is essential. It provides a fruity, peppery base for the pesto. Don’t skimp here!
• Roasted Almonds – A Game Changer: While traditional pesto often uses pine nuts, I love using roasted almonds. Roasting them brings out their natural sweetness and adds a lovely toasted flavor. You can roast them yourself (super easy!) or buy pre-roasted ones.
• Regional Variations: You’ll find pesto recipes vary across Italy! Some regions prefer pine nuts, others use walnuts. Don’t be afraid to experiment.

Step-By-Step Instructions

Alright, let’s make some pesto! It’s so easy, you won’t believe it.

1. First, grab your blender or food processor. Add the basil, roasted almonds, crushed black pepper, garlic powder, and a pinch of salt.
2. Now, slowly drizzle in the extra virgin olive oil while the blender is running.
3. Pulse the ingredients until coarsely ground. You want some texture – don’t over-blend it into a smooth paste! A little chunkiness is perfect.
4. Give it a taste and adjust the salt as needed.
5. Finally, transfer your gorgeous green pesto to an airtight jar.

Expert Tips

Want to make sure your pesto is perfect? Here are a few things I’ve learned over the years:

• Preventing Oxidation: Pesto can turn brown when exposed to air. To help prevent this, press a piece of plastic wrap directly onto the surface of the pesto in the jar before sealing it. A little drizzle of olive oil on top also helps!
• Consistency is Key: If your pesto is too thick, add a little more olive oil, one tablespoon at a time, until you reach your desired consistency.
• Storage Savvy: Properly stored pesto will last for up to a week in the fridge. You can also freeze it for up to 3 months – perfect for having a little taste of summer all year round!

Variations

Pesto is a fantastic base for experimentation! Here are a few ideas to get you started:

• Vegan Pesto: Swap the garlic powder for 1-2 tablespoons of nutritional yeast for a cheesy flavor.
• Nut-Free Pesto: If you have a nut allergy, sunflower seeds make a great substitute for almonds.
• Spice It Up: Add a pinch of red pepper flakes for a little kick. My friend, Priya, loves adding a generous pinch!
• Pine Nuts vs. Almonds: For a more traditional pesto, use ½ cup of pine nuts instead of almonds. They have a delicate, buttery flavor.

Serving Suggestions

Okay, now for the fun part – eating! Here are a few of my favorite ways to enjoy pesto:

• Pasta: The classic! Toss it with your favorite pasta shape.
• Bruschetta: Spread it on toasted bread with a sprinkle of tomatoes.
• Sandwiches: Use it as a spread instead of mayonnaise.
• Pizza: Swirl it onto pizza before baking.
• Dips: Serve it with veggies or crackers.

Storage Instructions

To keep your pesto fresh:

• Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. Remember to press plastic wrap onto the surface!
• Freezer: Freeze in ice cube trays for easy portioning. Once frozen, transfer the pesto cubes to a freezer bag. It will keep for up to 3 months.

FAQs

Got questions? I’ve got answers!

• What is the best basil to use for pesto? Genovese basil is traditional, but any sweet basil will work.
• Can I use pre-roasted almonds? Absolutely! It’ll save you a step.
• How do I prevent my pesto from turning brown? Press plastic wrap directly onto the surface of the pesto and add a drizzle of olive oil.
• Can I freeze pesto? If so, how? Yes! Freeze it in ice cube trays for easy portions.
• What can I substitute for garlic powder in this recipe? You can use 1-2 cloves of fresh garlic, minced. Just be aware that fresh garlic will have a stronger flavor.

Enjoy making (and eating!) this delicious pesto. Let me know in the comments how it turns out for you!