Orange Almond Pesto

by Sarah on March 18, 2013 · 16 comments

Well now, you poor, neglected basil, whatever shall I do with you?

The only thing logical, I guess.

But–wait a minute–when I have ever done anything the ‘typical’ way?*

*OK, I made ‘real’ pesto once. One time.

What I have done instead–a million times–is use it, or lose it with odds and ends and leftovers.

And so, dear basil, I will turn you into a sweet, tangy, bright hint of spring green freshness during the time of year when one never knows if it will snow, or if she’ll be running in shorts.

And it will be a very, very good way to save you from your deathbed.

 Orange Almond Pesto

(Makes 1/2 Cup)

  • 2 cups (tightly packed) basil leaves [2.5 oz.]
  • 1/4 cup almonds
  • 1/3 cup orange juice
  • 2 cloves garlic, chopped
  • 2 Tbsp. nutritional yeast
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

 Combine all ingredients in a food processor. Process until smooth.


Although tempted to cover some Brussels sprouts with this almost accidental creation, I instead turned to Brussels’ big sister.

Another very, very good idea.

[And not just because there are so many more opportunities for crispy leaflets when you roast cabbage. ;)]