If you’ve got 5 ingredients and 5 minutes, you can have the most delicious homemade pesto on your table. This Pesto with Almonds is a simple twist on the classic – fresh basil, garlic, Parmesan, olive oil, and almonds come together in a nutty, vibrant sauce. It's perfect for tossing with pasta, drizzling over grilled veggies, or spreading on sandwiches, this pesto recipe without pine nuts is definitely a keeper.
This basil almond pesto recipe is my twist on a classic basil pesto, and an absolute staple in my house. Traditional basil pesto combines basil, pine nuts, garlic, olive oil and Parmesan cheese.
Unsurprisingly this recipe came about one day when I'd run out of pine nuts. AUsing almonds in pesto is way cheaper - and it still has great flavor and tastes divine. Plus I've found you're more likely to already have them in your pantry.
Jump to:
- Why You Should Make This Homemade Almond Pesto Recipe?
- Homemade Almond Pesto Ingredients
- How to Make Basil Pesto with Almond
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How to store
- How To Reheat
- How to Freeze
- Pin This Almond Fresh Pesto Recipe For Later
- What Do You Think?!
- More Easy Sauces & Side Recipe Ideas
- Printable Recipe
- Almond Pesto Recipe
- Reader Comments & Ratings
Why You Should Make This Homemade Almond Pesto Recipe?
- Your own pesto is the ultimate easy fast food which comes together in minutes.
- In my experience kids love pasta dishes with a punchy pesto, its a favorite way to get them enjoying different flavors! A spoon of pesto seems to magically help the veggies go down, which is probably why it gets served so often in my house.
- Pesto is a heathy recipe that is just so useful. Perfect as a sauce with pasta, chicken and grilled meats, and also delicious as a spread or dip - is there anything it doesn't go with?
- My easy almond pesto also freezes like a dream - so it's a great make ahead dish.
- If you love pesto as much as I do why not try my Easy Kale Pesto for a different twist. It has so much flavor and is a great way to get more leafy greens.
- Here are some of my favorite easy pasta sauces:
Homemade Almond Pesto Ingredients
Find the full list and quantities in the recipe card below.
Almonds - I use whole almonds, with the skin on, as the base for this fresh pesto sauce.
Garlic - When it comes to making pesto I always use fresh garlic cloves as it has the best flavor.
Basil - I always look for healthy basil plants with fresh basil leaves, the fresher the leaves the better they will flavor the pesto.
Cheese - I use freshly grated Parmesan cheese in this recipe. If following a vegetarian diet look for a Vegetarian alternative hard cheese.
Oil - I always use a good quality extra virgin olive oil in this recipe.
How to Make Basil Pesto with Almond
Find the full printable recipe below.
Grind the almonds and garlic to small pieces in a food processor.
Add the basil leaves, cheese and salt and process until chopped but still chunky.
With the motor running, slowly add the olive oil.
Season again if needed and add a little water if you want a runnier pesto.
Frequently Asked Questions
What other nuts besides raw almonds can I use for Pesto?
Whilst pine nuts are traditionally used in Pesto, you can substitute them with any other raw nut, like I've done here with almonds. Walnuts, hazelnuts, macadamia nuts, pistachios, pecans and even peanuts can make a delicious homemade pesto.
Don't stop at nuts either. A handful of seeds like pumpkin, sunflower seeds or sesame can also be added to the mix and will give that nutty flavor you need.
Can I make Pesto without a Food Processor?
A food processor does make pesto in minutes which is great for whipping up a quick mid week dinner. This pesto is actually made in less than the time it takes to boil a pot of pasta!
However, if you don't own a food processor, no problem. You can make my great tasting pesto recipe with almonds using either a blender, a stick blender or with a little extra elbow grease and a pestle and mortar.
Can I make this Almond Pesto in advance?
You can absolutely prep it ahead of time and it actually often tastes better after a few hours as the flavours develop.
To keep it fresh:
- Store it in an airtight jar or container in the fridge
- Pour a thin layer of olive oil on top to stop it browning
- It will keep well for about 3–5 days
Variations & Substitutions
Nuts - swap out the almonds for other nuts like walnuts, pecans, pistachios, pine nuts or hazelnuts. You can also use seeds, try adding sunflower and pumpkin seeds.
Fresh herbs - you can also use other herbs to make pesto. Parsley pesto, cilantro, mint, tarragon and oregano are great substitutes, or try a blend of different herbs.
Citrus - some freshly squeezed lemon juice or lemon zest can add a burst of zesty citrus flavor to the pesto.
Leafy greens - don't be limited to just using herbs either, you can add leafy greens to a pesto. Baby spinach leaves, swiss chard, kale and wild garlic (ramp) leaves all make great tasting homemade pesto.
Vegetarian - to make Almond Pesto vegetarian just use a vegetarian equivalent of Parmesan cheese.
Vegan - to make vegan pestos be sure to use a vegan equivalent cheese.
Tips & Tricks
This is a really adaptable sauce so use what you have in your refrigerator and larder.
Proper seasoning really does make a world of difference to the finished sauce, so taste and add more salt or black pepper if needed.
Once made, put the pesto into a glass jar or tupperware ware with a tight fitting lid and store it in the refrigerator. It will keep there for up to 5 days.
Pesto is best served at room temperature so get it out of the fridge just before you want to eat it.
If you like a runnier pesto add a splash of water to the mixture.
How To Serve
This simple recipe makes a versatile sauce, and for a quick mid week dinner I like to serve it stirred through some freshly cooked warm pasta and topped with a little grated Parmesan cheese. Serve the pasta with one of these easy green salads, my Spinach & Arugula Lemon Salad, Kale Cannellini Salad or Fall Kale Salad.
It also works with other ingredients and makes a great addition to other dishes. Try it in my spring fresh Pesto Prosciutto Pasta, Super Green Gnocchi with Pea, Pesto and Broccoli. It's great drizzled over a salad of fresh tomatoes and soft mozzarella cheese.
Spread some leftover pesto over salmon fillets, top with breadcrumbs and bake in the oven for a great tasting baked salmon dish. Stir a spoon of pesto through your Italian Minestrone Soup for an added punch of flavor.
Like traditional pesto recipes, this sauce is also great spooned on the top of pizzas. The flavors in pesto work well with vegetables, seafood and chicken. The list of uses is endless, so get creative.
How to store
here’s how to store almond pesto:
Put the pesto in a clean, airtight jar or container. Smooth the top down and pour a thin layer of olive oil over the surface to stop it oxidising and turning brown. Store in the fridge. It will keep for about 3–5 days
How To Reheat
Pesto is a flavorful sauce and is stirred through a pasta sauce rather than cooked. It is best served fresh as reheating will cause the basil to darken and you will lose that lovely green vibrancy.
How to Freeze
My almond basil pesto is really easy to freeze. Double up the recipe, using some now and store some frozen pesto for later. Simply decant the sauce into airtight container and put in the freezer where it will store for up to 3 months. Another tip is to freeze it in covered ice cube trays. That way you will have it saved in portions, ready to go.
Pin This Almond Fresh Pesto Recipe For Later
What Do You Think?!
Love this Recipe?
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More Easy Sauces & Side Recipe Ideas
Printable Recipe
Almond Pesto Recipe
Ingredients
- ¼ cup Whole Almonds
- 1 clove Garlic
- 3 cups Fresh Basil Leaves
- ½ cup Grated Parmesan or Vegetarian Alternative
- ½ tsp Sea Salt
- ½ cup Extra Virgin Olive Oil
- Black Pepper
- dash Water - optional
Instructions
- Place the almonds and garlic into the bowl of a food processor and pulse until everything is ground into small pieces.
- Add the basil leaves, cheese and salt and pulse again, until everything is finely minced. Be careful not to over process and make the sauce too smooth.
- With the motor running, slowly add the olive oil.
- Taste and season again if needed. If you like a runnier pesto add a dash or two of water and stir again.
- Serve.
Chloe Edges says
I've always been a die hard pine nut girl so I can't wait to try something different!
Jo Keohane says
Hope you like it Chloe - thanks for the comment!
Stefanie says
Made my third recipe of yours third night in a row. This pesto came together in 5 minutes. Whipped it up while doing math homework with one child. Tasted complex - crunchy yet bright flavor profile. 10 out of 10.
Jo Keohane says
Hi Stefanie, thank you so much for your lovely comment! So glad this was a winner in your house.
Debra J Aho says
Can you store this in small jars in the freezer?
Jo Keohane says
Hi Debra - yes you absolutely can! I also store in large ice cube trays too, just cover with some wrap or foil. Thanks for your comment.