Yellow Corn Tortellini | Step 3: Make The Marcona Almond Pesto
They key to a good pesto is working quickly so the blades of the blender don’t heat your basil and turn it brown and unappetizing… so make sure you have all of the ingredients prepped before you start this process.
We like to put our blender top in the freezer 45 minutes before we make the pesto, as an insurance policy to keep things cool.
Start by toasting your almonds on a sheet tray in a 300°F oven till golden brown, but not burnt.
Cool immediately and crush slightly with the back of a large pot.
In the cold Vita Prep, quickly pulse your Parmesan, oil, lemon juice, zest, garlic and crushed almonds until incorporated but not smooth.
You are looking for a chunky/nutty texture.
Remove the blender top, push the basil leaves to the bottom near the blades, and pulse again quickly until emulsified…but still keeping a toothsome texture. Season with salt and pepper to taste, and refrigerate. When ready to cook the pasta, remove from the refrigerator one hour before plating.
Always store pesto with plastic wrap on contact to keep from going brown.
Note: This a visual process. If it looks too thick, then transfer the pesto into a bowl and, with a rubber spatula, drizzle in more oil to loosen. Make sure to adjust the seasoning and acidity.
Remember to work quickly, and save some basil and parmesan for plating.
Marcona Almond Pesto Recipe:
5 bunches basil
½ cup toasted marcona almonds
½ cup grated parmesan
1 lemon juice and zest
1 clove garlic
1 ½ cups olive oil
salt and pepper to taste