This almond pesto recipe is rich, garlicky, and packed with fresh basil flavor and roasted almonds. It’s a quick homemade sauce for pasta, sandwiches, and more.
I was curious to see if almonds would actually work in pesto, so I tested it out. It turned out better than I expected.
They blend in smoothly, add more depth to the sauce, and their rich nuttiness works really well with the basil and parmesan.
They also happen to be more affordable than pine nuts.
Easy to make, full of flavor, and more affordable than the classic version. I’m glad I made the swap.
Why You’ll Love This Almond Pesto Recipe
What’s not to love about a rich, nutty pesto you can make in minutes?
- It’s easy to make. Just add everything to a blender and let it do the work.
- It’s budget-friendly. Almonds are an affordable swap that keep this pesto simple and more practical for everyday cooking.
- It has great flavor. The basil, parmesan, garlic, and roasted almonds all work so well together.
- It’s creamy and versatile. You can toss it with pasta, spread it on sandwiches, or spoon it over chicken, fish, or vegetables.
Ingredients You’ll Need
- Fresh basil. This is the main flavor in the pesto, so be sure they’re bright and fresh, not wilted or bruised.
- Roasted almonds. I tried them just to see if it would work, and it really did. They blend up nicely, give the pesto a creamy texture, and add a deep flavor that pairs well with the basil and parmesan.
- Parmesan. Use finely grated parmesan so it blends in more smoothly.
- Garlic. A couple of cloves add just the right amount of sharp, savory flavor. If your garlic cloves are very large, you can start with one and adjust from there.
- Olive oil. This brings everything together and helps the pesto blend into a smooth sauce. Add a little more if you want a looser consistency.
- Lemon juice. Brightens the pesto and helps balance the richness of the cheese and almonds.
Why Use Almonds for Pesto?
Almonds are a great swap for pine nuts because they’re more affordable, easier to find, and still give pesto a rich, nutty flavor. They blend up beautifully and make the sauce thick, creamy, and hearty.
How to Make Almond Pesto
It couldn’t be easier.
1. Add everything to the blender.
Add the basil, roasted almonds, parmesan, garlic, lemon juice, salt, pepper, and olive oil to the blender.
2. Blend in short bursts.
Blend in short bursts, stopping to scrape down the sides as needed so everything blends evenly. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until it smooths out.
3. Taste and finish.
Taste the pesto and adjust with more salt and pepper if needed, then serve or store it for later.
Tips for the Best Almond Basil Pesto
This almond pesto recipe is pretty foolproof, but a few simple tips help it turn out even better.
- Use fresh basil leaves. Fresh, bright basil gives the pesto its signature flavor. If the basil is bruised or wilted, the pesto will not taste as vibrant.
- Use roasted almonds. Roasted almonds add deeper flavor and a richer, nuttier finish. They also blend up nicely and give the pesto more body.
- Blend in short bursts. Pulse the pesto instead of blending nonstop. This helps keep the texture even and prevents it from getting too warm.
- Scrape down the sides as needed. Stopping to scrape the blender helps everything blend more evenly. It also keeps bits of basil or parmesan from getting stuck around the edges.
- Adjust the olive oil slowly. If the pesto looks too thick, add more olive oil 1 tablespoon at a time. This gives you better control over the final texture.
- Use finely grated parmesan. Finely grated parmesan blends more smoothly into the sauce. It gives the pesto a creamier texture and a more even salty, savory flavor.
- Store it with a thin layer of oil on top. If you’re saving it for later, pour a thin layer of olive oil on top to protect the surface from browning.
Ways to Use Pesto with Almonds
Pesto with almonds adds fresh, bold flavor to all kinds of meals.
- Toss it with pasta. I love using this almond pesto in my creamy pesto chicken pasta. Just mix in some cream to turn it into a simple, creamy pasta sauce.
- Spread it on sandwiches. Use it in place of mayo or other spreads. It adds fresh basil flavor and a rich, garlicky bite.
- Spoon it over chicken or fish. A little goes a long way here. It adds instant flavor to grilled chicken, baked salmon, or pan-seared fish.
- Drizzle it over roasted vegetables. Try it with zucchini, potatoes, carrots, or cauliflower. It wakes up simple vegetables and gives them a fresh, bold flavor.
- Add it to grain bowls. Spoon it over rice, quinoa, or farro bowls with veggies and protein.
- Swirl it into soups. A small spoonful on top of tomato soup or vegetable soup adds a fresh, herby finish.
How to Store Almond Pesto
To Store: Transfer the almond pesto to an airtight container. Pour a thin layer of olive oil on top to help keep the basil from browning. Refrigerate for up to 5 days.
To Freeze: For longer storage, freeze it in small portions like an ice cube tray, then thaw what you need when you need it.
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Almond Pesto
Ingredients
- 1 cup fresh basil leaves packed
- ½ cup roasted almonds
- ½ cup grated parmesan
- 2 garlic cloves
- ½ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the basil, roasted almonds, parmesan, garlic, lemon juice, salt, black pepper, and olive oil to the blender.
- Blend in short bursts, stopping to scrape down the sides as needed. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until it smooths out. Taste and adjust with salt and pepper if needed.
