• Skip to main content
  • Skip to primary sidebar
Dirt and Dough
menu icon
go to homepage
  • Recipes
  • Sourdough
  • Fall
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sourdough
    • Fall
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Sauces and Spreads

    Almond Pesto with Fresh Basil

    Published: Aug 9, 2022 · Modified: Jun 17, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

    Save for Later

    6 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    Jar with homemade pesto in a wooden board with basil leaves and almonds.
    A weck jar with homemade pesto with a spoon scooping some out.
    A weck jar with homemade pesto with a spoon scooping some out.

    Almond pesto with fresh basil is the perfect, quick sauce for weeknight dinners. Loads of basil, garlic, lemon and parmesan cheese. Use almonds instead of pine nuts for a cost effective alternative.

    Gardening season is my favorite time of year and one thing I always look forward to is fresh, straight from the garden basil! When grown properly you can have an abundance of basil all summer long.

    This pesto sauce is a summer staple and an easy recipe to prepare. Spread it over a baked pesto salmon, chicken breasts, use as a quick pasta sauce, or as a delicious spread. Personally, I just dip veggies and crackers straight into it or toss it with some cherry tomatoes.

    The best part is, make enough and it can easily be frozen to use during the winter months.

    It takes less time than you would think and tastes far better than any grocery store pesto you can buy.

    While traditional pesto is made with pine nuts, they are typically very expensive. You can still harness the same great flavors of basil, garlic, parmesan and oil by using almonds instead of pine nuts.

    Almonds are a more affordable option, and still gives you a great sauce that you can add to your favorite pasta recipes.

    This is my favorite way to use fresh basil and with just a handful of simple ingredients, you can have a pesto sauce that you will make over and over again.

    If you love homemade sauces check out my other sauce recipes.

    Jump to:
    • Ingredients
    • Instructions
    • How to Cook with Pesto
    • Variations
    • Substitutions
    • Equipment
    • Storage
    • 📋Recipe

    Ingredients

    When selecting ingredients, there are a few important things to keep in mind.

    1. Use lemons, garlic cloves, and freshly grated parmesan cheese. That will give you the best flavors.
    2. When making pesto, the type of oil is also important. Select a good olive oil that is slightly better than your everyday cooking oil.
    3. Use the freshest basil you can find. Basil plants at local nurseries, feed stores, or markets can sometimes be cheaper than at your grocery store. Consider checking out these locations first to get a good deal on basil. If you care for the plant you'll have an endless supply of fresh basil!
    Fresh basil, lemon, garlic, almonds, parmesan cheese, salt, pepper and oil to make homemade pesto.

    Here is what you will need to make this pesto:

    • Basil Leaves
    • Extra-Virgin Olive Oil
    • Almonds
    • Garlic Cloves
    • Lemon Juice
    • Kosher Salt
    • Black Pepper
    • Parmesan Cheese

    *Full quantities in the recipe card

    Instructions

    Pro tip: While not necessary, it is always recommended that you toast almonds any time they are used for sauces, baking or cooking. This extra step brings out the nutty flavor and really enhances whatever you add them to.

    A small frying pan with almonds being toasted on the stove.

    In a small pan over medium heat, toss the almonds until they start to turn dark brown and release a nutty smell. This only takes a couple of minutes.

    A food processor with blade and freshly toasted almonds.

    Using a food processor or high-power blender toss in the almonds.

    Food processor with fresh basil, garlic and other ingredients to make homemade almonds pesto.

    Add in basil, garlic, lemon, salt and pepper and run until pureed and smooth.

    A spatula scraping the sides of the food processor to incorporate pieces that didn't puree back into the pesto sauce.

    If needed, scrape the sides and bottom incorporating the pieces of almonds and basil that didn't puree.

    Food processor with a pesto sauce and freshly grated parmesan cheese.

    Add in parmesan cheese and run again until fully incorporated. Add more oil or a little bit of water if it is too thick. Just add 1 tablespoon of water at a time until it reaches your desired consistency.

    Use it right away as a pasta sauce or save it in a glass jar in the refrigerator.

    How to Cook with Pesto

    A small weck jar with a homemade pesto, fresh almonds, and basil.

    This sauce is perfect for quick weeknight dinners as it can be directly added to just about any pasta dish.

    The key to cooking with fresh basil is to only add it to the final steps of a dish. Basil should never be cooked in high heats for extended times. To get the most flavor from your basil, add at the very end.

    Pesto is no different. It should be added once everything is cooked and only slightly warmed up.

    Just cook the pasta until al dente and reserve a little of the pasta water. When ready to add the pesto, mix with some pasta water to help thin it out, and toss the pasta to evenly coat.

    To make it even creamier consider adding some heavy cream or cream cheese. This will make for an extra creamy pesto sauce. And don't be afraid to add some additional parmesan cheese to the final dish.

    If you love salmon, this baked pesto salmon is the perfect quick weeknight dinner. And a great way use fresh pesto.

    Variations

    Spicy: Add some red pepper flakes to give it a little extra kick.

    Traditional Pesto: Use pine nuts instead of almonds for a more traditional pesto.

    Vegan: A Toasted Pine nut has a vegan almond pesto that uses kale and nutritional yeast in place of the parmesan.

    Substitutions

    Cheese: Pecorino romano cheese can be substituted for the parmesan.

    Parsley: You can also use parsley to make fresh pesto. It will be a very different taste, but is a great way to use your fresh parsley.

    Arugula: Arugula or spinach could be used in place of the basil.

    A salmon filet with fresh pesto on top with a side of green beans.

    Equipment

    Food Processor: A food processor is one of the easiest ways to make pesto. Just add all the ingredients and run until smooth.

    Blender: A high power blender like a Blendtec can also be used. A high power version will work better because it will be a lot more efficient creaming the almonds.

    Mason Jar: Mason jars are great for storing homemade pesto both in the fridge or the freezer. Just allow about 1" of head space to account for expansion if you freeze it.

    Storage

    This pesto will keep in the refrigerator in an airtight container for up 4-5 days.

    Pesto also freezes really well and there are a couple of different ways to do it. It can be frozen in an ice cube tray or small mason jars. Leave out the parmesan cheese if freezing, then and add it back in during the cooking process.

    While it can be frozen with the cheese, the texture might be slightly different once thawed.

    Having frozen pesto on hand is perfect for quick dinners on busy weeknights or a last-minute appetizer or side dish idea. Just take it out the day before you want to use it and allow it to thaw in the refrigerator.

    Other Sauces Recipes:

    • A jar of purple cream cheese with fresh blueberries on top.
      Blueberry Cream Cheese
    • A piece of crab meat being dunked into a bowl of butter.
      Garlic Butter Sauce for Seafood
    • A bowl of a veggie cream cheese mix with fresh cut veggies.
      Vegetable Cream Cheese
    • A flip lock bottle with a brown simple syrup and cinnamon sticks in the back.
      Cinnamon Simple Syrup

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    📋Recipe

    A small weck jar with a spoon scooping out some almond pesto with almonds, garlic and basil sitting around the jar.

    Almond Pesto with Fresh Basil

    Author: Kristin
    Almond pesto is a perfect, quick sauce for weeknight dinners. Loads of fresh basil, garlic, lemon and parmesan cheese. A cheaper alternative to making your own pesto at home.
    5 from 2 votes
    Print Recipe Pin Recipe
    Total Time 10 minutes mins
    Course Sauce
    Cuisine Italian
    Servings 8 ounces
    Calories 141 kcal

    Equipment

    • Food Processor
    • Blender

    Ingredients
      

    • ⅓ Cup Almonds - toasted
    • 2 Cups Basil Leaves - Packed
    • ⅓ Cup Extra Virgin Olive Oil
    • 2 Garlic Cloves - Smashed and paper removed
    • ½ teaspoon Kosher Salt
    • Pinch Black Pepper
    • 1 Tablespoon Lemon Juice - Optional
    • ½ Cup Parmesan Cheese

    Instructions
     

    • In a small pan, over medium heat, toss the almonds until they start to turn dark brown and release a nutty smell. This only takes a couple of minutes.
    • Using a food processor or high-power blender toss in the toasted almonds. 
    • Add in basil, garlic, lemon, salt and pepper and run until pureed and smooth.
    • If needed, scrape the sides and bottom incorporating the pieces of almonds and basil that didn't puree. 
    • Add in parmesan cheese and run again until fully incorporated.
    • Add a little bit of water if it is too thick. Just add 1 tablespoon of water at a time until it reaches your desired consistency. 
    • Use it right away or save it in a glass jar in the refrigerator.

    Notes

    Storage
    This pesto will keep in the refrigerator in an airtight container for 4-5 days
    Pesto also freezes really well and there are a couple of different ways to do it. It can be frozen in an ice cube tray or small mason jars. Leave out the parmesan cheese if freezing, then and add it back in during the cooking process.
    How to Cook with Pesto
    Fresh basil is best when added to the end of the cooking process. heating up basil for extended periods of time makes it break down and loose its flavor. 
    To get the very best taste of your pesto wait until the final steps to add it to your dishes. If putting on chicken, fish or pasta, wait until it's fully cooked first. 
    Substitutions
    Cheese: Pecorino romano cheese can be substituted for the parmesan.
    Parsley: You can also use parsley to make fresh pesto. It will be a very different taste, but is a great way to use your fresh parsley.
    Arugula: Arugula or spinach could be used in place of the basil.

    Nutrition

    Calories: 141kcalCarbohydrates: 2gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.001gCholesterol: 4mgSodium: 246mgPotassium: 72mgFiber: 1gSugar: 0.4gVitamin A: 366IUVitamin C: 2mgCalcium: 102mgIron: 1mg
    Did you try this recipe?Leave a comment and rating below.

    More Sauces and Spreads

    • A glass bottle with a blue syrup liquid with a cup of fresh blueberries.
      Blueberry Simple Syrup
    • A glass flip lock bottle with a green simple syrup and fresh mint leaves.
      Mint Simple Syrup
    • A glass flip lock bottle with a strawberry simple syrup and fresh strawberries.
      Strawberry Simple Syrup
    • A glass flip lock bottle with a rhubarb simple syrup and fresh rhubarb.
      Rhubarb Simple Syrup

    Save for Later

    6 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome to Dirt & Dough. I believe everything is better when it's homemade and homegrown. I share homemade recipes right from my kitchen, how to bake with sourdough and how to start your own vegetable garden.

    Learn more about me →

    Soups, Chowders and Chili

    • A bowl of soup filled with ground beef and veggies.
      Ground Beef and Vegetable Soup
    • A white Dutch Oven with a soup sitting on a blue cloth napkin.
      Cabbage and Sausage Soup
    • A bowl full of soup made out of ground beef, beans, corn and topped with cheddar cheese.
      Beef Taco Soup
    • Homemade French Onion Soup
    • A bowl full of a chicken chili topped with white cheddar cheese.
      Creamy White Chicken Chili in a Crock Pot
    • A bowl of soup that is loaded with veggies, potatoes and sausage with a spoon taking a scoop out.
      Sausage Kale and Potato Soup

    Fall Favorites

    • A plate with four tacos filled with rice, sweet potatoes, and black beans.
      Sweet Potato and Black Bean Tacos
    • Circle baking dish with a layer of ground beef mix with a sweet potato mash on top. Spatula scooping out a serving.
      Shepherd's Pie with Sweet Potatoes
    • A plate with rice topped with a creamy cheese sauce, broccoli and leftover turkey.
      Turkey Divan
    • A glass mug with a tea, cinnamon stick and lemon slice.
      Hot Toddy with Tea and Bourbon
    • A plate with a stack of Yukon gold potatoes covered in herbs.
      Dutch Oven Potatoes
    • A baking dish with a cheesy crab dip with fresh crab and chives on top.
      Hot Crab Dip

    Make a Sourdough Starter

    • A flip lock jar with active sourdough starter.
      How to Make A Sourdough Starter
    • A glass bowl with a sourdough starter and danish dough whisk mixing it together.
      How to Feed a Sourdough Starter
    • A tall jar with a sourdough starter pouring over the top.
      When is a Sourdough Starter Ready?
    • A digital scale with a bowl of sourdough starter, dough whisk, flour and a cup of water.
      How to Troubleshoot a Sourdough Starter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Dirt and Dough on the Foodie Pro