Pesto sauce


Pasta. It’s the Italian word for ‘HEAVEN’.

Ok, I totally made that up. NUTELLA is the correct Italian word for HEAVEN.

Now that we’ve set the record straight, let me tell you about this divine recipe on home-made pesto. Traditional Pesto recipes call for pine nuts. But have you seen how much pine nuts cost??

$7.80 for an 8 oz. bag – and that’s considered a deal. Uhh, how will I be paying for that? Move over, cash or credit, how about an arm or a leg?? Getting ripped off, I tell you!!

Well folks, I can happily report I found a solution. I ran out of pine nuts (yes, paid an arm & leg and am limping a little…), already had a pot of pasta boiling away with basil & garlic in the food processor. Uh oh, what to do? Don’t panic, woman, I told myself…and my eyes settled on an oblivous pack of slivered almonds.

What happens When I'm HOME ALONE.

The pesto turned out great! It works as a spread on sandwiches, crackers, toast or boiled eggs. You can add it on any pasta to make a pasta salad for lunch or as a quick & filling hot dinner.

Presto Pesto!

Pesto with Roasted Almonds

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1/2 Cup Pesto & wondering if you miss pine nuts all that much


  • A whole bunch/ 2 cups Fresh Basil
  • 2 cloves Garlic
  • 1/3 cup grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup toasted slivered almonds
  • 1/2 tsp Salt & pepper


  1. Toast the slivered almonds, at 350 degrees, no more than 4 mins.Keep a close eye, as almond is quick to burn. The first time I did this, I burnt them to a crispy shade of black and set off my smoke detector, while everyone in the house ran around in a panic.
  2. In a food processor, combine the garlic, basil, olive oil, toasted almonds, grated cheese and salt & pepper.
  3. If the mixture is too lumpy or won't budge, then add more olive oil & pulse. DO NOT ADD WATER, unless you want watery basil chutney...which you will ultimately feed to your plants or pets or other non humans...and even they might reject it. Don't ask how I know.
  4. Blend till you have a coarse paste - Presto, here's your pesto!

Also published on Medium.

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