Browned Butter Almond Pesto
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Browned Butter Almond Pesto delivers a deep and satisfying flavor, whether you toss it with fresh pasta, spread it on a sandwich, or use it as a dip. The complex browned almond butter, tangy lemon juice, salty cheeses, and bright basil make this pesto absolutely show-stopping.Â
Is there anything like the delicious taste and incredible scent of fresh, homemade pesto? If you’ve got basil in the garden at its prime then I think you’re going to want to try this recipe. This definitely isn’t your ordinary pesto. The typical pesto uses all extra virgin olive oil (rather than half olive oil half butter), pine nuts, no lemon juice and one type of cheese, which is usually Parmesan.
I wanted to change things up and make new and exciting pesto, so I chose to add none other than one of my favorite ingredients, browned butter. Then I wanted to switch out the typical nut and use my favorite nut which is almonds.
I also decided rather than using whole almonds to use almond butter because of it’s smooth texture and light sweetness. Then for a very slight fresh tang I added a little squeeze of lemon juice.
Browned Butter Almond Pesto
Spread this pesto over some freshly boiled pasta along with a light sprinkling of cheese and you’ll create a meal worth remembering. So simple yet so divine. It’s amazing what fresh basil and browned butter can do especially when combine together.
This pesto is also incredible as a sandwich spread (say hello to the best turkey sandwich you’ve ever had), with bruschetta toasts, or as a dip for bread and veggies. But my guess is that you won’t have any leftover after you lick the pasta bowl clean!
Not your average deep, vibrant green but it’s sooo good… I hope you enjoy it!
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Browned Butter Almond Pesto
Ingredients
- 2 cups fresh basil leaves , lightly packed
- 2 large cloves garlic , minced
- 1/4 cup finely grated Romano cheese (1 oz)
- 1/4 cup finely grated Parmesan cheese
- 2 Tbsp almond butter*
- 1/4 cup butter , browned and cooled until just warm to the touch**
- 1/4 cup extra virgin olive oil
- 1 light squeeze lemon juice
- 3 - 4 Tbsp warm water
- Salt and freshly ground black pepper , to taste
Instructions
- Add basil to a food processor and pulse a few times. Add garlic, Romano cheese, Parmesan cheese and almond butter, then with motor running, stream in butter and olive oil and pulse until well blended. Pulse in lemon juice and enough warm water to reach desired consistency. Season with salt and pepper to taste. Serve over your favorite pasta. Store in an airtight container in refrigerator up to 3 days.
- Recipe Source: Cooking Classy