Now that the weather is getting nicer, I like to stop at the farmer’s market on my way home from work on Fridays. I can almost guarantee that I will walk home with a bag full of fresh fruit, vegetables and herbs. I love cooking with fresh herbs. Two weeks ago I came home with an abundance of basil and knew I wanted to make pasta with pesto sauce, one of my favorite meals.
Yesterday I mentioned my love of almond butter. Yes, I could eat it with a spoon right out of the jar. This Brown Butter Almond Pesto is one of my other favorite uses of almond butter. It is a unique yet delicious take on a more traditional pesto recipe. I love it because it uses two of my very favorite ingredients- brown butter and almond butter. I just love my butters. However, if you don’t have any almond butter, you can always just use whole almonds. It will just take a little longer to process the pesto into a creamy consistency.
- 2 cups fresh basil leaves
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 2 tbsp almond butter
- ¼ cup unsalted butter, browned and cooled
- ¼ cup extra virgin olive oil
- Squeeze of fresh lemon juice
- 3-4 tbsp warm water
- Salt and pepper to taste
- Add the basil leaves to a food processor and pulse a few times. Add the garlic, Parmesan cheese and almond butter. Process until combined. With the motor still running, add the butter and olive oil. Finally add the lemon juice and enough water to reach desired consistency. Add salt and pepper to taste.
- Serve with pasta or store in an airtight container in the refrigerator for up to 3 days.
Source: Recipe from Cooking Classy