Almond Basil Pesto

A jar with a fresh pesto and white spatula.

5 from 2 votes

Almond basil pesto 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.

Total Time10

Course: Sauce

Cuisine: Italian

Diet: Gluten Free

Servings: ounces

Calories: 141kcal

Author: Kristin

Equipment

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 About half a lemon
½ Cup Parmesan Cheese Freshly grated

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.
In a food processor or high-power blender, add in the basil.
Then add in all the other ingredients. Almonds, parmesan, lemon, garlic, olive oil, salt and pepper. The weight of the almonds will help push everything towards the blades.
Run the food processor for 60-90 seconds.
After the initial run, take a spatula and scrap down the sides and bottom to mix everything up. This will help any pieces that didn't get blended.
Repeat until the sauce is pureed to your desired consistency.
Pro Tip: If your sauce is a bit thicker than you would like add a little bit of cold water at a time until you reach the perfect consistency.
Use it right away as a pasta sauce or save it in an airtight container in the refrigerator. It can also be frozen in ice cube trays to be used later.

Notes

Ingredient Notes:

Basil Leaves: Use 2 full cups of fresh basil leaves. The fresher the better.

Extra-Virgin Olive Oil: The quality of oil will really make the difference with this sauce.

Raw Almonds: Traditional pesto is made with pine nuts. However, they can be very expensive and hard to find. Almonds are a great alternative to making pesto and offer a great taste at a more affordable price.

Parmesan Cheese: Use freshly grated parmesan cheese. Bagged cheese typically has a protective coating that will lead to a different texture in the sauce. I like to use a Micoplane zester to get a super fine cheese. Goat cheese can also be used in its place.

Nutrition