Basil Almond Pesto Pasta with Corn and Cherry Tomatoes


Summer is here! Today is a high of 56 degrees F. Yup, that’s summer.

Though I’m happy to say there have been many more hot (and I mean HOT) days in SF this summer already compared to last summer, thank goodness. Warmer weather for me, in terms of cooking, means making no-fuss meals that require very little cooking. It’s just too nice to be inside standing over a hot stove. 

This basil almond pesto was super quick and easy to prepare. I used cilantro in the pesto but if you are like some people I know who can’t stand cilantro, feel free to swap in parsley or even mint. I also used almonds but again this can be replaced with whatever nuts you have on hand.

The recipe says you can make this in the blender but I used my food processor. I tried making pesto once in a blender and it was very hard to get everything evenly chopped since things were clumping at the bottom. This pesto would work well with salads, sandwiches, or as a spread on meat and veggies. I tossed the pesto with some hot whole wheat penne pasta and mixed in some frozen corn and cherry tomatoes. It truly was a no-fuss dinner! 

Basil Almond Pesto 
Recipe slightly adapted from Moosewood Cookbook


  • 4 ounces basil, stems removed
  • 1 ounce of cilantro (can be substituted for parsley)
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup almonds
  • 1/4 cup grated parmesan
  • 2 tablespoons butter, melted and cooled
  • 1/2 cup olive oil
  • salt

*Combine all the ingredients in a food processor. Pulse until desired smoothness. Add salt to taste. That’s it!


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