Vitamix Basil Pesto with Almonds & Cheddar

Name: Vitamix Basil Pesto with Almonds & Cheddar
Prep time: 5 min
Cook time: 12 min
Total time: 22 min
Yield: Makes about 1 1/2 cups
Cuisine: Italian-inspired
Ingredients: 4 oz basil leaves (about 4 packed cups), thick stems removed; 2/3 cup almonds; 1 small garlic clove (use 2 for a sharper bite); 1/3 cup finely grated Kerrygold cheddar (Microplane if possible); 3 Tbsp lemon juice, plus more to taste; 2/3 cup extra-virgin olive oil, plus more as needed; 3–6 Tbsp cold water, as needed; 3/4 tsp kosher salt, then adjust to taste; Freshly ground black pepper

Judah Newman

A bright, punchy pesto built for the blender: toasted almonds for depth, lemon for lift, and cheddar for a savory, tangy twist. The Vitamix makes it silky in minutes, and a splash of cold water keeps it vivid green and spoonable. Great for pasta, sandwiches, roasted veg, or as a quick sauce for chicken or fish. Makes enough for a family pasta night with a little left for lunch the next day.

sauce
pesto
quick
blender

22 min total · 5 min prep · 12 min cook · 5 min rest

Makes about 1 1/2 cups

330 kcal · 7g protein · 8g carbs · 33g fat total

Vitamix or high-speed blender · Sheet pan

Ingredients

4 oz basil leaves (about 4 packed cups), thick stems removed
2/3 cup almonds
1 small garlic clove (use 2 for a sharper bite)
1/3 cup finely grated Kerrygold cheddar (Microplane if possible)
3 Tbsp lemon juice, plus more to taste
2/3 cup extra-virgin olive oil, plus more as needed
3–6 Tbsp cold water, as needed
3/4 tsp kosher salt, then adjust to taste
Freshly ground black pepper

Instructions

Toast the nuts

Heat the oven to 325°F (165°C). Spread the almonds on a sheet pan and toast until lightly golden and fragrant, 8–12 minutes, shaking once halfway. Cool 5 minutes so they don’t melt the cheese in the blender.

Blend the pesto

Add the almonds, garlic, cheddar, salt, a few grinds of black pepper, and lemon juice to the Vitamix container. Pulse 5–8 times, then blend briefly until the nuts are chopped (think coarse sand).

Add the basil and 3 tablespoons cold water. Blend on low to medium, using the tamper, until the basil is finely chopped and the mixture starts to move.

With the machine running, drizzle in the olive oil in a steady stream until the pesto turns glossy and spoonable. If it’s too thick to circulate, add cold water 1 tablespoon at a time (or a bit more oil) until it blends smoothly.

Taste and finish

Taste. Adjust with a pinch more salt and/or a squeeze more lemon until it tastes bright and balanced. The pesto should smell strongly of basil and lemon, not raw garlic.

Doneness cue: You’re done when the pesto is vivid green, glossy, and drops off a spoon in soft mounds (not a stiff paste).

Notes

Cheddar makes this richer and tangier than classic Parmesan pesto; it can also thicken slightly as it chills—loosen with a splash of warm pasta water, more olive oil, or a bit of water.

Storage: Refrigerate in a jar with a thin layer of olive oil on top for 4–5 days. Freeze in ice cube trays, then bag, for up to 3 months.

Serving: Toss with hot pasta and a ladle of pasta water, smear on sandwiches, or dollop on roasted vegetables. Great with tomatoes.

Substitutions: Use walnuts or pine nuts instead of almonds (toast them lightly). If you like less bite, use 1/2 clove garlic or blanch the clove 30 seconds in boiling water.

Ingredients

4 oz basil leaves (about 4 packed cups), thick stems removed

2/3 cup almonds

1 small garlic clove (use 2 for a sharper bite)

1/3 cup finely grated Kerrygold cheddar (Microplane if possible)

3 Tbsp lemon juice, plus more to taste

2/3 cup extra-virgin olive oil, plus more as needed

3–6 Tbsp cold water, as needed

3/4 tsp kosher salt, then adjust to taste

Freshly ground black pepper