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–+ servings
Pesto in a mason jar with a spoon resting on the rim.

Basil Almond Pesto Recipe

Melissa
Made with toasted almonds instead of the usual expensive pine nuts, this recipe is a delicious and budget-friendly alternative to regular pesto.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine Italian
Servings 8 servings
Calories 198 kcal

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

Tips
  • 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.
Storage
  • 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

Calories: 198kcalCarbohydrates: 3gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.001gCholesterol: 4mgSodium: 101mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 366IUVitamin C: 2mgCalcium: 110mgIron: 1mg
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