Hi there! My name is Sarah and when I’m not cooking and DIYing, you’ll find me blogging at Flourish & Knot. I began blogging as a way of chronicling my adventures as a first-time homeowner, and it quickly became a regular outlet for my creative projects. Flourish & Knot runs the gamut of make-it-yourself: crafts, recipes, home decor, sewing, gardening, floral arranging, and entertaining. If I can do it myself, it’s fair game!

I want to thank Karren for inviting me to contribute to Oh My Heartsie Girl. I’ve enjoyed linking up to the many link parties she co-hosts, and I always enjoy her posts!

Today I’ll be sharing how to make two variations on traditional pesto. You’ll be happy to hear this this pesto is actually budget-friendly! Traditionally, pesto is made with pine nuts, but at well over $12 a container at the grocery story… ain’t nobody got funds for that! My recipes use toasted almonds instead, and are every bit as delicious.

First up we have a zesty lemon pesto, made with basil, almonds, and plenty of lemon!

Zesty Lemon Pesto

1 packed cup of fresh basil leaves
1/4 cup of toasted almonds (skins on is a-ok!)
Juice and zest of 1/2 a lemon
4 tbsp of olive oil
2 raw garlic cloves
Salt and pepper to taste

1. Toast the almonds on a baking sheet at 350°, turning once until they are lightly toasted and aromatic.
2. In a food processor, combine all the ingredients – except the salt and pepper – and blitz until the ingredients are minced very finely. You may need to stop and scrape down the sides periodically.
3. Season to taste with salt and pepper. Blitz once more to incorporate the salt and pepper.

It is simple and quick to make, and will really up the ante on any pasta dish you’re making. I also love it as part of a dip recipe!

The second version of this recipe is a spicy thai chili pesto. If you like a little zip in your food, this is for you!

Spicy Thai Chili Pesto

1 packed cup of fresh basil leaves
1/4 cup of toasted almonds
4 tbsp of olive oil
2 roasted garlic cloves
1 1/2 finely chopped red thai chilies (use 2 if you prefer more zip, and 1 if you prefer a milder spice)
1 tsp lemon juice
Salt to taste

1. Toast the almonds on a baking sheet at 350°, turning once until they are lightly toasted and aromatic.
2. Roast the garlic cloves in a dribble of olive oil on a baking sheet at 350° until they are golden.
3. In a food processor, combine all the ingredients – except the salt and chilies – and blitz until the ingredients are minced very finely. You may need to stop and scrape down the sides periodically.
4. Incorporate the chili peppers in increments until you are satisfied with the amount of spice. Add the salt, tasting frequently.

The great thing about this recipe is that it is really hard to mess up, and there are an infinite number of variations on it. The trick is to have a good balance of acid + herb + oil + seasoning, and the only way to achieve it is to do frequent taste-tests. Twist my rubber arm…

I encourage you to try out different combinations of flavours to make this pesto “yours”. Here are some suggestions:

• Lemon + Basil + Dill (I may have tried this one. And it may have been delicious!)
• Chili + Sundried Tomato + Basil
• Cilantro + Basil + Lemon
• Basil + Roasted Garlic + Balsamic Vinegar

Thanks again to Karren for inviting me to share my recipe with you, her readers! I would love it if you’d take a moment to check out my blog, Flourish & Knot. Happy cooking! And I appreciate that Sarah would share an published recipe with us. I hope that you will visit her blog to see more recipes and while your there check out her Home Tour

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