Almond Herb Pesto Recipes

Steps:

• Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.

Steps:

• Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

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.

Steps:

• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup cooking liquid; drain pasta.
• Pulse almonds in a food processor until finely ground. Add 1 tablespoon lemon zest along with the lemon juice, garlic, herbs, and 1/2 teaspoon salt; process until finely chopped. With machine running, gradually add 2 tablespoons oil and the reserved cooking water; process until pesto is smooth. The pesto will keep for 1 week in the refrigerator or up to 1 month in the freezer; store in an airtight container, covered with a thin layer of olive oil. To serve, bring the pesto to room temperature (never heat it), pour off extra oil from top, and stir in a little water, if necessary, to achieve the proper consistency.
• Heat a large sauté pan over medium-high. Add remaining 1 tablespoon oil. When hot, add broccoli and 1 1/2 teaspoons salt; season with pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp, 5 to 7 minutes. Add pasta and pesto; toss to coat.
• Divide pasta among six bowls. Dollop with ricotta, and sprinkle with remaining 1 tablespoon zest, dividing evenly. Squeeze lemon wedges over tops, and serve immediately.
• (Per Serving)
• Calories: 345
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Cholesterol: 3mg
• Carbohydrates: 56g
• Protein: 16g
• Sodium: 448mg
• Fiber: 14g