©Aimée Geroux | https://extremecouponingmom.ca
The Best Almond Pesto Fettuccini is the perfect quick meal made in under 20 minutes.
Homemade pesto is extremely easy to make, but traditional pesto recipes use pine nuts, which are not always easy to find and tend to be expensive.
Using almonds, or other less expensive nuts will still result in a delicious homemade pesto sauce and be more frugal.
The taste is just as delicious and almond pesto goes fantastic on pasta, chicken, potatoes, pizza or any of your other favourite dishes.
This almond pesto uses less oil making it a healthier option than store brands!
Also, don’t forget to check out 45 other incredible pasta/sauce recipes at the end of this blog post.
Lots of variety, including; vegan, gluten-free and more!
©Aimée Geroux | https://extremecouponingmom.ca
The Best Almond Pesto Fettuccini
There is just something special about freshly made pesto.
Make the best almond pesto fettuccini in under 20 minutes and enjoy a deliciously fresh meal packed with flavour!
What You Will Need:
Below are the ingredients you will need to make the best almond pesto fettuccini.
Almond Pesto
- 2 cups fresh basil leaves
- ½ cup whole almonds
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, to start
- 4 cloves garlic cloves
- ½ cup good quality olive oil
Pasta
- 450g fettuccini (or preferred pasta)
- water
To Combine Almond Pesto Fettuccini
- 3 tbsp olive oil
©Aimée Geroux | https://extremecouponingmom.ca
How To Make The Best Almond Pesto Fettuccini
Follow along with the step-by-step process photos for The Best Almond Pesto Fettuccini and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all the ingredients you will need to make the best almond pesto fettuccini.
©Aimée Geroux | https://extremecouponingmom.ca
Place the basil leaves, almonds, parmesan cheese, salt and garlic cloves in a food processor.
©Aimée Geroux | https://extremecouponingmom.ca
Process until the almonds have broken down and you have a thick-ish paste.
©Aimée Geroux | https://extremecouponingmom.ca
While the food processor is spinning, gradually add the olive oil.
You can start with ¼ cup and process, then stop and check the consistency.
©Aimée Geroux | https://extremecouponingmom.ca
If you’d like a thinner and creamier pesto, add the remaining ¼ cup for a total of ½ cup.
©Aimée Geroux | https://extremecouponingmom.ca
Process and once you have a smooth pesto, taste and if needed adjust the salt to taste.
©Aimée Geroux | https://extremecouponingmom.ca
If not using it right away, store the pesto in a glass jar in the fridge until ready to use.
It’ll keep fresh in the refrigerator for about one week or you could also freeze for later use.
©Aimée Geroux | https://extremecouponingmom.ca
Cook one package of pasta (450g), I used fettuccine, according to the package instructions, drain and set aside.
In the same pot the pasta was cooked in, add 3 tablespoons of olive oil and heat through.
Next, add 3 heaping tablespoons of pesto sauce, stir until well combined and cook for 3 minutes.
Then add in the cooked pasta and toss until the fettuccine is well coated with the pesto.
If you like more almond pesto on your pasta you can add more and just cook for another minute or two.
The Best Almond Pesto Fettuccini
Ingredients
Almond Pesto
- 2 cups fresh basil leaves
- ½ cup whole almonds
- ½ cup grated Parmesan cheese
- ½ teaspoon salt, to start
- 4 cloves garlic cloves
- ½ cup good quality olive oil
Pasta
- 450g fettuccini (or preferred pasta)
- water
To Combine Almond Pesto Fettuccini
- 3 tbsp olive oil
Instructions
Almond Pesto
- Place the basil leaves, almonds, parmesan cheese, salt and garlic cloves in a food processor. Process until the almonds have broken down and you have a thick-ish paste.
- While the food processor is spinning, gradually add the olive oil. You can start with ¼ cup and process, then stop and check the consistency. If you’d like a thinner and creamier pesto, add the remaining ¼ cup for a total of ½ cup.
- Process and once you have a smooth pesto, taste and if needed adjust the salt to taste.
- If not using it right away, store the pesto in a glass jar in the fridge until ready to use. It’ll keep fresh in the refrigerator for about one week or you could also freeze for later use.
Almond Pesto Fettuccini
- Cook one package of pasta, I used fettuccine, according to the package instructions, drain and set aside.
- In the same pot the pasta was cooked in, add 3 tablespoons of olive oil and heat through.
- Next, add 3 heaping tablespoons of pesto sauce, stir until well combined and cook for 3 minutes.
- Then add in the cooked pasta and toss until the fettuccine is well coated with the pesto.
- If you like more almond pesto on your pasta you can add more and just cook for another minute or two.
Notes
This pesto recipe makes a thicker, slightly drier paste than the ones at the grocery store. The recipe is a healthier, lower-calorie alternative and if you’d like you can always mix in more olive oil as needed when cooking with the pesto.
©Aimée Geroux | https://extremecouponingmom.ca
More Pasta Dishes To Fill Up Your Meal Plan
Check out these other amazing pasta and sauce recipes to fill up your meal plans!
©Aimée Geroux | https://extremecouponingmom.ca
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