Almond Pesto -Gluten Free

My mother-in-law had purchased for me an Aerogarden some years ago. I was so excited to use it and so when I moved to my new home, I set it up. The one herb that grew really well was basil. It is so much fun gathering basil leaves every other day. I immediately put them in a freezer bag and in to the freezer. When ever I am cooking, I toss in a few leaves here and there.

Yesterday, while I was clipping basil, I noticed that the freezer bag was getting too full. What an excellent time to make pesto! I love pesto on sandwiches (instead of mayonnaise) but mainly, I wanted to use this sauce in my Chicken Pesto Pasta dish. I didn’t have time to go to the store but fortunately for me, I had some roasted almonds in my cupboard. So I went to work.


1/3 cup of blanched almonds *See Note*

Extra Virgin Olive Oil

1/2 cup of parmesan cheese

2-3 tablespoons of garlic (to taste)

salt and pepper (to taste)

2 cups of fresh basil leaves


  1. Place blanched almonds in blender and add enough olive oil, so that almonds become a paste.
  2. Add remaining ingredients and blend (If you need to add more olive oil, do so)
  3. Adjust seasoning, blend

Spread on your favorite sandwiches or pasta (or any other thing you can think of)

Blanching almonds is just a fancy way of saying almonds with skins off. To remove skins from almonds, heat up water and soak almonds for 2-3 minutes. By this time, the skins can be easily peeled off by your fingers. After you remove all the skins, lay the almonds flat on a towel to dry.

Almond Pesto


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Filed under Gluten Free/ Gluten Free Suggestion, Sauce, Sauces and Spices

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