Basil + Marcona Almond Pesto

Marcona almonds are one of my favorite nuts to eat–I most enjoy them in a light olive oil bath with rosemary and flakey salt. They are shorter and rounder in appearance than the California variety most of us are familiar with. I tried marcona almonds for the first time in Spain while studying abroad in 2011 and I could not get enough of them! Paired with an effervescent libation on a warm summer’s day and, goodness, I’m in heaven.

This recipe, like most pesto recipes, is quite simple to make. Do a simple toss of everything into a food processor, give it good pulse and you’re good to go! Now, be prepared, ‘cause you’re gonna want to top this on just about everything. To help with that, here’s a few suggestions: on fried eggs, grilled cheese sandwich, roasted tomatoes, pasta + ricotta, galette, pasta salads, any sandwich–really, zoodles, gallette, cheese board, fresh veggies, risotto, I could go on, but I think you get it.

Total Time: 10 minutes Servings: ½ cup

You Need

  • 2 cups fresh basil, leaves only
  • 2½ tbsp marcona almonds
  • 3 cloves garlic
  • ½ cup good quality olive oil- I use Brightland’s Awake
  • ½ cup + 2 tbsp parmesan cheese, freshly grated
  • ⅛ tsp kosher salt (optional)

Do It

  1. Combine basil, marcona almonds and garlic cloves in a food processor. Process on high until mixture is minced
  2. Switch processing speed to low and slowly add olive oil.
  3. Add cheese and continue to process on low until smooth and combined.
  4. Place in an airtight container and store in the refrigerator. Enjoy!