Best 5 Roasted Almond Parmesan Pesto Recipes

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Roasted almond parmesan pesto is a versatile sauce that can be used to enhance the flavors of various dishes, ranging from pasta to grilled vegetables and salads. It combines the nutty flavor of roasted almonds, the sharpness of parmesan cheese, and the aromatic freshness of basil, creating a symphony of tastes that tantalize the palate. With its vibrant green color and creamy texture, roasted almond parmesan pesto adds a gourmet touch to any meal, transforming simple ingredients into culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

ROASTED-ALMOND RICOTTA PESTO WITH OLIVES



Roasted-Almond Ricotta Pesto with Olives image

Provided by Andrea Albin

Categories     Sauce     Food Processor     Olive     No-Cook     Roast     Quick & Easy     Parmesan     Ricotta     Almond     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 small garlic clove
2/3 cup roasted unsalted almonds
4 cups basil leaves
1 teaspoon fresh lemon juice
1/4 cup grated Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
3/4 cup ricotta (preferably fresh)
1/2 cup chopped pitted Kalamata olives
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

Steps:

  • With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
  • Transfer to a large bowl. Stir in ricotta and olives and season with salt.
  • Toss hot spaghetti with pesto. Thin with some of cooking water.

PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO



Perciatelli with Roasted Tomato and Almond Pesto image

Provided by Tori Ritchie

Categories     Pasta     Tomato     Roast     Vegetarian     High Fiber     Dinner     Almond     Summer     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 3/4 pounds plum tomatoes, cored, halved, seeded
7 tablespoons extra-virgin olive oil, divided
2 1/2 tablespoons chopped fresh oregano, divided
2 unpeeled large garlic cloves
5 tablespoons whole raw almonds, divided
1/2 teaspoon dried crushed red pepper
1 pound perciatelli, spaghetti, or linguine
Finely grated Parmesan cheese
Ingredient info: Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes.

Steps:

  • Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
  • Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
  • Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
  • Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.

EASY PESTO



Easy Pesto image

This is the easiest pesto recipe, using easy to find ingredients. It can be prepared in 2 minutes after you toast the almonds.

Provided by Rebecca Jane Thompson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 12m

Yield 6

Number Of Ingredients 6

¼ cup almonds
3 cloves garlic
1 ½ cups fresh basil leaves
½ cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
  • In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2 g, Fat 21.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 388.7 mg, Sugar 0.4 g

ROASTED ALMOND & PARMESAN PESTO



Roasted Almond & Parmesan Pesto image

A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.

Provided by bluemoon downunder

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/4 cup almonds, skin on, roasted, roughly chopped
2 garlic cloves, minced
1/2 cup parmesan cheese, freshly grated
3 tablespoons lemon juice
1/3 cup apple juice
1/4 cup olive oil
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place the almonds, garlic, Parmesan cheese and lemon juice in a food processor and pulse to roughly chop.
  • Combine the apple juice and olive oil and, with the motor running, drizzle it in to make a thick, chunky sauce; season with salt and pepper, to taste.

Tips:

  • Use fresh ingredients: Fresh basil, pine nuts, and Parmesan cheese will give your pesto the best flavor.
  • Toast the pine nuts: Toasting the pine nuts will bring out their nutty flavor and make them more香脆.
  • Don't overprocess the pesto: Overprocessing the pesto will make it bitter. Pulse the ingredients until they are just combined.
  • Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your pesto. Use a flavorful, extra virgin olive oil.
  • Be creative with your ingredients: You can use different nuts, herbs, and cheeses to make different variations of pesto. Experiment and find your favorite combination.

Conclusion:

Roasted Almond Parmesan Pesto is a flavorful and versatile sauce that can be used on a variety of dishes. It is perfect for pasta, pizza, grilled vegetables, or even as a dip for bread. With its nutty flavor and creamy texture, this pesto is sure to be a hit with your family and friends.

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