Basil and almond Spread

Welcome to my kitchen, where today we’re diving into the world of effortless culinary delights with a recipe that’s both a breeze to make and a nutritional powerhouse. Say hello to our sensational “Basil and Almond Spread,” a harmonious blend of fresh basil, creamy almonds, a pinch of salt, and a generous amount of olive oil.

Making basil and almond spread

This delectable spread not only pleases your taste buds but also makes your life in the kitchen a whole lot easier. It’s a versatile addition to your repertoire, offering incredible flavor and health benefits. We use this spread as a substiture for pesto in pasta’s, salads and soups. The kids love it on a sandwich with some home cured bacon!

Serves:

500 ml jar

Time to Prepare:

5 min

Time to blend & portion

15 min

Skill

Blending

Serves:

500 ml jar

Time to Prepare:

5 min

Time to cook or cure:

15 min

Skills:

Blending

Ingredients & Tools

Ingredients

250 ml extra virgin olive oil
125 g almonds, cleaned
125 g fresh basil leaves
salt to taste

Tools

high speed blender
glass jar
freezer (which is not a tool 😀 but a machine)
plastic bags for freezing

Useful guidelines

Using a normal blender as opposed to a high-speed blender will give you a coarser texture. This recipe can be made with different types of nuts.

Directions

Simply follow these steps in order to make a basil and almond spread:

Step 1: Add the olive oil and the basil leaves your blender. Make sure to only blend the leaves together with the oil as otherwise they will oxidize in the process which will lead to a change of color. By adding the oil first your spread will keep the vibrant color of the fresh basil.

Step 2: Blend the basil and olive oil until all the leaves are submerged into the oil.

Step 3: Add in the almonds and salt to taste and blend until you have your desired consistency.

Step 4: Add the spread to a clean glass jar and seal it with an airtight lid. For storing it in the freezer its best to use smaller individual containers or plastic bags so you can take out what you need at the time without having to defrost the whole batch.

Storage

This spread will keep for two days at room temperature (not recommended) and for about a week when stored in the fridge. It can be stored in the freezer as well and will keep for up to a year.