Almond Pesto - MetroFamily Magazine
MetroFamily Magazine

Where OKC parents find fun & resources

Almond Pesto

by Stephanie Clinton

Reading Time: < 1 minute 

If you have a herb garden youʼre probably starting to reap the rewards to fresh basil. Last year my herb garden produced a bumper crop of basil so I came up with various versions of pesto. This was one of my favorites.

Who doesn't love homemade pesto? Everybody loves it. But who wants to pay the price for pine nuts? Nobody, that's who. Unless you're willing to lay down a brick of gold bullion for the stuff you have to come up with an alternative. I submit to you a more affordable solution.


  • Two large handfuls of fresh basil
  • 1 cup (approximately) sliced almonds
  • 1/2 cup (or so) grated parmesan cheese
  • 5 cloves of garlic
  • a squeeze from a lemon
  • salt and pepper to taste
  • extra virgin olive oil.


  • Put everything in the food processor and stream in the olive oil while processing.
  • I can't tell you how much to put in because I never measure it out.
  • Keep adding it until you reach a nice, spreadable consistency.

It's so fresh and delicious. It's great on pasta, yes. But it's so versatile…toast it on french bread, spread it on a slice of tomato and top with a slice of mozzarella and drizzle balsamic vinegar, spread on a tortilla then top with shredded mozzarella and set under the broiler for a few seconds or use as a sandwich spread. The possibilities are endless.

Lynne Rossetto Kasper (and my mom) says to freeze it in ice cube trays so that you have it all winter long.


Find more from Stephanie at

more stories

Verified by MonsterInsights