Sundays are the best aren’t they? I honestly look forward to Sundays over any other day of the week. Pshhhh…Saturday has nothing on Sunday. I think part of the reason I have been so obsessed with Sundays lately is because of football season. Let’s be honest. College football season is just about over. We don’t have much left in the way of football, except for professional. I look forward to Sunday afternoons. They are full of all of my favorite things: couch sitting, blazing fireplaces, and my favorite appetizers on the planet.
Sometimes Zach and I will entertain on Sundays…depending on which professional football team is playing, but most of the time it is just the two of us and Cilantro. This totally doesn’t not make me sad. There is nothing I love more than littering the coffee table full of our favorite foods. This almond pesto and goat cheese crostini is our most recent favorite.
There is just something about pesto. It is seriously the best and soooooo versatile! I mean it’s sooo great on pasta, but it’s also perfect on a simple piece of toast with a sprinkling of fresh goat cheese.
This almond pesto and goat cheese crostini is one of the best appetizers you’ll make this winter. It is packed full of flavor. It has crunch and an extreme amount of savoriness! Add it to your game day or dinner party menus asap! Your guests will thank you! I promise!
- 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!