Mediterranean cuisine for every day

Almond pesto

4 comments Aug 21st, 2010 | By | Category: Pasta & Gnocchi, Recipes

Another fruit of the summer garden is the almond. The trees are full of almonds and one of the many things that can be done with them is pesto. A variation of the classic Italian pasta sauce. The almonds give the pesto more of a nutty taste then the pine nuts, is also is darker in color.

Preparatio time: 15 minutes

difficulty: easy


  • 200 gram of fresh almonds
  • 2 cloves of garlic
  • 100 gram of Pecorinio or Parmesan
  • 80 gram of fresh basil
  • olive oil
  • salt and pepper


Toast the almonds in a dry pan. Use medium to low heat to do so, in order not to burn the almonds.

Meanwhile peel the garlic and cut in in quarters. Cube the cheese. Carefully rinse the basil leaves. Dry them off with a paper towel.

Put all ingredients into a blender, add some olive oil and mix. You might have to add some oil in the process. Mix carefully, so it does not get too finely chopped. I personally prefer to still see the pieces of the almond.

Serve with freshly boiled Spaghetti.

TIP: The pesto stores well in a jar in the fridge.


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  1. Sounds delicious, and great photo of the pesto!

  2. I am a little confused: here the fresh almonds are green and inside soft and white; looking at the photo the almonds look hard and brown already. Oh well, still it is a great-looking photo and even better tasting pesto!

  3. I love the nutty flavor also. Looks great, I will have to try this out sometime.

  4. @ Joumana: Fresh almonds in the sense of not roasted or salted but fresh from the tree. I did not mean young, not ripe ones. I will alter the text so it is clearer.

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