Made with toasted almonds instead of the usual expensive pine nuts, this Basil Almond Pesto is a delicious and budget-friendly alternative to regular pesto. Plus, it only takes less than 10 minutes to whip up this recipe!
We love using pesto in our recipes, like in our Pesto Tortellini Pasta Salad, but it can come with a hefty price tag as pine nuts can be pricey and difficult to find in grocery stores.
Almonds add a similar toasted and nutty flavor but for a fraction of the price of pine nuts. This Basil Almond Pesto has all the flavor of traditional pesto, but we can enjoy it much more often!
Ingredient Notes
Raw almonds - Make sure to get raw almonds so that you can toast them fresh. In our experience, buying already toasted almonds doesn’t provide nearly as much flavor as freshly toasted. Plus, toasting only takes 5 minutes, so it’s super easy.
Fresh basil - Getting fresh basil is an absolute must when making pesto. I find it more affordable to buy a basil plant from the grocery store rather than buying basil already picked. Plus. you can continue to harvest basil leaves multiple times over.
Garlic - Again, fresh is best for pesto. In a pinch, you can add ½ teaspoon of garlic powder, but it won’t be quite the same.
Grated parmesan cheese - I recommend freshly grated parmesan. (Are you sensing a theme yet? Fresh is the key to good pesto!) I grate mine with a microplane.
Lemon juice - Freshly squeezed, please.
Extra-virgin olive oil - This is the kind of recipe that you use good quality extra-virgin olive oil - one that does not involve heat. Extra-virgin can burn very easily, so it’s best to use light olive oil in cooking.
Salt and pepper - This is optional and used to season to your liking.
Step-by-Step Instructions
Step 1: Add the raw almonds to a dry skillet and toast for about 5 minutes. Allow to cool slightly and add to a food processor, along with the garlic, and lemon juice.
Step 2: Add the fresh basil and pulse a few times until roughly chopped. Add the parmesan cheese and pulse a few more times.
Step 3: While the processor is running, add your olive oil and blend until it reaches the consistency that you want. Season with salt and pepper if desired.
Expert Tips
Keep a close eye on the almonds when you are toasting. Pull them off as soon as you smell a nutty aroma - they can burn very easily!
Feel free to use the basil stems to eliminate extra waste. Basil stems can be a bit chewy if you’re using them in other recipes, but since it is all being blended completely smooth, you can add the stems with the basil leaves!
Make sure to give the garlic cloves a rough chop before adding them to the food processor so that you don’t accidentally bite into a big chunk garlic when you go to eat your pesto.
Pesto too thick? Add more olive oil or a splash of water to the food processor bowl.
Too thin? Add more almonds or parmesan cheese.
Variations
Try different nuts to explore different nutty flavors in your pesto - such as pistachios, walnuts, cashews, or pecans. You can also explore different flavored nuts such as truffle, spicy, honey, or smoked almonds.
For a more creamy Basil Almond Pesto, swap the grated parmesan for some crumbled feta or goat cheese.
Storage
Fridge - Keep in an airtight container (I like using mason jars) for 3-4 days.
Freezer - Store in an airtight container for up to 3 months. Or, add the pesto to an ice cube tray and freeze. Pop the cubes out and freeze the cubes in a ziplock bag.
Thawing - Thaw frozen pesto in the fridge or add to the microwave on the defrost setting (or 50% power), stirring at 15-second intervals until defrosted. You can also add the pesto to a ziplock bag (if it’s not already in one) and submerge the sealed bag in warm water until thawed.
How to Use Almond Pesto
- Use in your favorite pasta dishes, like in our Pesto Tortellini Pasta Salad.
- Mix with a bit of mayo to add to potato salads or use as a spread for sandwiches.
- Use it as a pizza sauce.
- Spread some on bruschetta before adding your tomatoes.
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Basil Almond Pesto Recipe
Ingredients
- ½ cup raw almonds
- 2 cups fresh basil (packed)
- 2 cloves garlic (roughly chopped)
- 1 tablespoon lemon juice
- ½ cup parmesan cheese (grated)
- ½ cup extra-virgin olive oil
- salt and pepper (to taste)
Instructions
- Add the almonds to a dry skillet over medium heat. Toast the almonds until they are golden and fragrant (about 5 minutes). Allow to cool slightly.
- Add the toasted almonds, fresh basil, chopped garlic, and lemon juice to a food processor. Pulse a few times until everything is roughly chopped. Add the parmesan cheese and pulse again.
- Then, with the food processor running, drizzle in the olive oil. Continue running the processor until the pesto becomes smooth and has your desired consistency.
- Taste the pesto and season with salt and pepper to your taste. Pulse again to mix the seasonings if necessary.
Notes
- Watch the almonds closely when toasting as they can burn easily.
- Use basil stems along with their leaves to eliminate extra waste.
- Give the garlic cloves a rough chop before adding to the food processor to ensure even distribution in the pesto.
- Consistency too thick? Add more olive oil or a splash of water.
- Too thin? Add more almonds or parmesan cheese.
- Fridge: Keep in an airtight container for 3-4 days.
- Freezer: Store in an airtight container for up to 3 months. Or, add pesto to an ice cube tray and freeze. Pop the cubes out and continue to freeze the cubes in a resealable bag.
- Options for thawing:
- Thaw frozen pesto in the fridge overnight.
- Microwave on the defrost setting (or 50% power), stirring at 15-second intervals until defrosted.
- Add to a ziplock bag (if it’s not already in one) and submerge in warm water until thawed.
Nutrition
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Vi says
I loved this recipe! Will make again!!