Recipe Pesto with Almonds

[karadekoolaid]

I grow a load of basil in the garden. When pine nuts became prohibitively expensive, I discovered this version with almonds and it works a treat.

Ingredients:
100 gms basil leaves
50 gms slivered almonds
5 medium cloves garlic
2½ tbsps parmesan cheese
150 - 160 mls extra virgin olive oil
1½ tsps salt
1 tsp freshly ground black pepper

Method:
Really simple. Put all the ingredients into a blender or food processor and blend, adding the oil bit by bit, until you get a smooth paste.
Put the pesto into sterilised jars and drizzle enough olive oil on top to cover. Keep in the fridge and it will last for months.

 

[JAS_OH1]

Put the pesto into sterilised jars and drizzle enough olive oil on top to cover. Keep in the fridge and it will last for months.

View attachment 120524

That's a fantastic tip!

 

[SatNavSaysStraightOn]

I use all sorts of nuts (macadamia or walnuts are 2 good ones to try) and I often just freeze the resulting pesto because I have more space in the freezer and I've found that if my oil sets solid in the fridge, it pulls back from the sides and doesn't seal properly. So freezing addresses the issues of things being unsealed and not frozen.... I've got pesto in there that's at least 18 months old.

 

[karadekoolaid]

I use all sorts of nuts (macadamia or walnuts are 2 good ones to try)

Never tried macadamia nuts because they're almost impossible to find here, but I did once make pesto with walnuts, and found the nuts to be a bit too invasive in flavour. I love walnuts, but not in pesto.

 

[JAS_OH1]

I use all sorts of nuts (macadamia or walnuts are 2 good ones to try) and I often just freeze the resulting pesto because I have more space in the freezer and I've found that if my oil sets solid in the fridge, it pulls back from the sides and doesn't seal properly. So freezing addresses the issues of things being unsealed and not frozen.... I've got pesto in there that's at least 18 months old.

Me too!

 

[JAS_OH1]

Never tried macadamia nuts because they're almost impossible to find here, but I did once make pesto with walnuts, and found the nuts to be a bit too invasive in flavour. I love walnuts, but not in pesto.

I don't love walnuts and I like almonds okay but I also think those are a bit too intrusive. I usually use cashews or macadamia nuts if I don't have pine nuts, and yes, they are expensive but that's okay. Pine nuts are delicious!

 

[SatNavSaysStraightOn]

Never tried macadamia nuts because they're almost impossible to find here, but I did once make pesto with walnuts, and found the nuts to be a bit too invasive in flavour. I love walnuts, but not in pesto.

I typically don't have a good supply of basil and use other stronger greens such as wild rocket or warrigal greens. They both pair with walnuts (and no cheese) exceptionally well.

 

[JAS_OH1]

I typically don't have a good supply of basil and use other stronger greens such as wild rocket or warrigal greens. They both pair with walnuts (and no cheese) exceptionally well.

I have never heard of this.

 

[SatNavSaysStraightOn]

I have never heard of this.

I've put them up here a number of times.

It's a plant native to Australia and New Zealand that's been distributed around the world karadekoolaid knows of it. It is also called New Zealand Spinach?
Tetragonia tetragonioides - Wikipedia

 

[karadekoolaid]

I've put them up here a number of times.

Yep, that's true. In Venezuela, it's called spinach ( and is the most common spinach) whilst European spinach is difficult to find, and is called Andean spinach, because it's mostly grown in the western, mountainous region of the country.

 

[badjak]

We call it New Zealand spinach.
I got some, but it doesn't like out hot season. It will probably come back in winter