This twist on classic basil pesto swaps pine nuts for roasted almonds, giving the sauce a warm, earthy note. It’s fast to prepare and incredibly versatile—excellent on eggs, pasta, grilled meats or as part of a charcuterie board.
This pesto leans garlic-forward; I like two medium-large cloves, but if you’re sensitive to garlic start with one and taste before adding more.
What You’ll Need
- Fresh basil — leaves only, lightly packed
- Fresh garlic — 1–2 cloves depending on taste
- Parmesan — freshly grated is best; pecorino is a good alternative
- Olive oil — high-quality extra virgin is worth the investment
- Roasted almonds — unsalted roasted almonds let you control the seasoning
- Kosher salt — adjust to taste
You can roast raw almonds yourself at 350°F. Toss with a little olive oil, spread on a baking sheet and roast 15–20 minutes, checking after 10 minutes to avoid burning. They’re ready when fragrant and lightly browned.
How to Make
- Measure and prepare the ingredients.
- Place basil, roasted almonds, garlic, parmesan, olive oil and salt in a food processor or high-speed blender.
- Pulse or blend until combined. For a coarser texture, blend briefly; for smoother pesto, blend longer. Scrape the sides as needed.
- Taste and adjust salt, garlic or olive oil. If too thick, add a splash of water or more oil to reach your desired consistency.
Variations
This almond pesto is already a variation on classic basil pesto, offering a subtle warmth and more affordable nut option. Try swapping almonds for walnuts or cashews to explore different flavor profiles.
You can also mix in other greens or herbs: spinach will mellow the flavor, while arugula adds peppery bite. Use oregano, pistachios or other combinations for interesting twists, and adapt quantities to taste.
How to Store
Store pesto in an airtight jar in the refrigerator for up to a week. The color may darken in storage—stirring in a little lemon juice or a teaspoon of hot water will help revive the vibrant green.
For longer storage, freeze in an airtight container or in ice cube trays for up to six months. Thaw in the refrigerator before using.
How to Make this a Meal
Almond pesto is delicious in many applications. A few serving ideas:
- Spread on toasted bread with roasted cherry tomatoes and cheeses for an easy appetizer or light dinner.
- Use as a sandwich spread—try it on a BLT with grilled or marinated chicken.
- Dollop on pizza (Margherita or other styles) in place of or alongside tomato sauce.
- Toss with hot pasta, then finish with extra parmesan and a drizzle of olive oil.
- Stir into soups like minestrone or spoon into individual bowls of chicken or vegetable soups.
- Serve as part of a charcuterie board with cheeses, cured meats and bread.
- Top grilled proteins—pork chops, steak or chicken cutlets—with a spoonful of pesto just before serving.
- Mix into scrambled eggs, spread under a fried egg, or spoon onto Eggs Florentine for a flavorful breakfast-for-dinner option.
Feel free to experiment—this pesto pairs well with almost anything you’d use traditional pesto for.
More Pasta Sauce Recipes You’ll Love
- Hearty Marinara Sauce Recipe
- Tomato and Mascarpone Sauce
- Linguine Bolognese
- The Best Lobster Ravioli Sauce
Recipe
Almond Pesto
A simple, flavorful pesto made with roasted almonds instead of pine nuts. Make ahead for quick meal prep.
Equipment
- Food processor or high-speed blender
Ingredients
- 2 cups fresh basil leaves, lightly packed (about 1.5 ounces)
- 1/4 cup roasted almonds (unsalted recommended)
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 2 large garlic cloves (or 1 if preferred)
- 1/2 teaspoon kosher salt, or to taste
Instructions
- Measure and set out all ingredients.
- Place basil, almonds, garlic, parmesan, olive oil and salt into a food processor or high-speed blender.
- Blend until combined, 30 seconds to 1½ minutes, depending on desired texture. For a coarser pesto pulse briefly; for smoother pesto blend longer. Stop and scrape the sides as needed.
- Taste and adjust salt or garlic. If the pesto is too thick, add a small amount of water or olive oil and blend to reach the desired consistency.
Notes
- The recipe yields about 1 cup of pesto, roughly eight 2-tablespoon servings. Calories listed are per 2-tablespoon serving.
- If sensitive to garlic, start with one clove and add more to taste.
- A food processor or high-speed blender produces the best texture; a regular blender may not chop the ingredients evenly.
- Refrigerate up to one week or freeze for up to six months. Restore bright green color with a splash of lemon juice or a little hot water if the pesto darkens.
- Use approximately 2 tablespoons per sandwich or protein; use more for pasta.
- Freshly grated Parmesan is preferred, though pre-grated works; pecorino is a tasty alternative.
Nutrition
Serving: 2 tablespoons | Calories: 165 kcal | Carbohydrates: 2 g | Protein: 3 g | Fat: 17 g | Saturated Fat: 3 g | Sodium: 210 mg | Fiber: 1 g