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Almond Pesto and Goat Cheese Crostini

Prep Time10 mins
Total Time10 mins
Servings: 20 -24


  • 3 cups freshly packed basil leaves
  • 1 cup fresh baby spinach
  • 1 tablespoon fresh oregano
  • 4 cloves of garlic
  • 1/2 cup Blue Diamond Almonds I used low sodium
  • 3/4 cup extra virgin olive oil more or less as needed
  • kosher salt and black pepper to taste
  • 1/2 cup grated parmesan cheese
  • 20-24 to asts or crostini
  • 1 cup crumbled goat cheese


  • To the bowl of your food processor add the basil leaves, spinach, oregano, garlic, and almonds. Pulse 5-6 times until the ingredients have broken up substantially. With the food processor running on low to medium-low, drizzle in the olive oil. Continue drizzling until the pesto just comes together. Add more as needed. Season the pesto with salt and black pepper, and add the grated parmesan cheese to the mix. Pulse again 5-6 times until the cheese is incorporated.
  • Serve the almond pesto on top of toasts or crostini. Sprinkle with goat cheese and serve immediately. Alternatively, you may store the pesto in an airtight container for about a week. You may also freeze the pesto in a freezer safe container for up to 3 months. Defrost in the refrigerator for 24 hours before serving. Enjoy!