If fresh herbs and condiments are your go-tos for zhuzhing up your meals, you need to try my easy Basil Almond Pesto recipe! Simply made with just 6 ingredients — and no pricy pine nuts! — this affordable, versatile, and delicious herb-based spread is an easy recipe and tastes like summer in a jar.
With the weather getting warmer every day, I’m fully aboard the summer train. I’ve bought all my garden annuals, including several big ol’ basil plants. While I know 4 is probably too much for most families of 4, I’m something of a basil fanatic and I love my fellow pesto lovers!
Whether I’m whipping up my best-ever steak salad with basil vinaigrette, making homemade pizza with my easy marinara, churning out charcuterie skewers for picnics and pool days, or even blitzing up a strawberry smoothie, basil has a great flavor and seems to find its way into nearly everything.
As a true devotée of summer’s finest herb, you KNOW I’m obsessed with making my own pesto. But making traditional pesto the Italian way means using pine nuts and makes it prohibitively expensive. (As of writing this in 2024, pine nuts are averaging about $24/pound. 😱)
So, what’s a girl to do? Why, turn to almonds, of course! Swapping in these affordable nuts (which are averaging about $8/pound at the grocery store) yields a delicious jar of homemade pesto that costs about ⅓ as much as the classic kind! And, once it’s made, the great thing is that you can use it as you would any other simple pesto recipe — in pasta, on crackers or cheese plates, or spread on my favorite turkey pesto sandwich.
Jump to:
- What is Almond Pesto?
- What does it taste like?
- Why You’ll Love This Pesto Recipe With Almonds
- Ingredients Needed
- Substitutions
- How To Make Pesto With Almonds
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Homemade Basil Almond Pesto Nutrition
- Pricing Info
- Other Saucy Recipes
- Recipe
What is Almond Pesto?
Authentic Italian pesto is a spread-meets-sauce made by mixing fresh basil, fresh garlic, parmesan cheese, pine nuts, and olive oil into a paste. But, as I mentioned above, pine nuts are ridiculously spendy. The solution is to make pesto with almonds instead of pine nuts, which not only makes it cheaper but also adds the same textural component that pine nuts would.
What does it taste like?
The first thing that hits you is the vibrant, herby punch of fresh basil. Then, there’s the nutty twist from the almonds, which add a slightly sweet, toasted complexity. As you let the pesto sit on your tongue, the richness of the avocado oil begins to unfold, its velvety texture carrying all the flavors beautifully.
Garlic adds a bit of heat without overwhelming the freshness of the basil. And let’s not forget the cheese. The Parmesan adds a savory, slightly salty element that perfectly complements the basil and almond duo. Each bite tastes like summer on the sun-drenched Mediterranean coast.
But what truly makes this pretty green pesto stand out is the almonds. They bring a heartiness and texture that’s so satisfying, especially when tossed with your favorite pasta, spread over a warm slice of crusty bread, or even dolloped on top of a grilled chicken breast. In short, it’s vibrantly herbaceous and downright delightful!
Why You’ll Love This Pesto Recipe With Almonds
- Quick & Easy – Measure out your ingredients, toss them in a food processor, flip the switch, and BAM! A jar of fresh, homemade pesto is ready for you to dive in. It literally takes less than 10 minutes!
- Just 6 Simple Ingredients – Short grocery lists always make me smile.
- Budget-Friendly – Using slivered almonds instead of pine nuts saves a fortune. Plus, homemade pesto tastes so much better than store-bought!
- Super Versatile – Once you have a batch ready to go, it’s perfect for adding bright basil-y goodness to everything this almond basil pesto recipe touches. Read on below for tons of yummy serving suggestions!
Ingredients Needed
As promised, you only need a handful of ingredients to make this classic Italian spread. Here’s what to grab:
- Fresh Basil Leaves – You’re welcome to use any variety of basil you like, including purple! Look for brightly colored leaves without any bruises. If you’re buying your basil a few days in advance, remember: it doesn’t like the cold. Make sure to store it in a glass of water like a bouquet and keep it at room temperature.
- Avocado Oil – While classic pesto is made with extra virgin olive oil, I prefer the neutral taste of avocado oil to let the basil and cheese really shine.
- Parmesan Cheese – For salty, savory, rich, and creamy goodness.
- Slivered Almonds – I prefer starting with slivered almonds because they’re blanched (meaning there are no tough skins) and they’re approximately the same shape and size as pine nuts. That said, you’re welcome to use raw almonds, or chopped, sliced, or whole almonds in a pinch.
- Garlic – Fresh garlic cloves are a must if you want all the punchy heat it has to offer. You *can* use jarred minced garlic if you’d like, but the flavor won’t be quite as bright if you do.
- Salt & Black Pepper – For seasoning. Use sea salt or kosher salt instead of iodized table salt and opt for freshly cracked black pepper for the best results.
Substitutions
Need to make a last-minute trade? Not to worry. Here are some easy ingredient substitutions to try:
- Fresh Basil Leaves – While I prefer classic basil pesto, you’re welcome to swap in any tender herb (e.g. parsley or cilantro) or leafy green (e.g. arugula) you prefer with excellent results.
- Avocado Oil – Make a more traditional basil pesto by swapping in extra virgin olive oil. If you have it, now is a good time to use your fancy finishing oil.
- Grated Parmesan Cheese – Feel free to use any other hard-aged Italian cheese varieties like pecorino, grana padano, or Asiago. You can also make vegan pesto with vegan parmesan cheese!
- Slivered Almonds – You can make pesto with just about any nut (e.g. pistachio, pecan, or walnut) or seed (e.g. pepitas or sunflower seeds) that you prefer.
How To Make Pesto With Almonds
This fresh condiment is ridiculously easy to make. Here’s how it’s done:
Step 1: Add all of the ingredients to your food processor.
Step 2: Pulse and blend for about 30 seconds, until everything is minced well. Done! Now you’re ready to serve and enjoy!
Optional Variations & Dietary Adjustments
As much as I love this pesto almond recipe, I know it doesn’t work for everyone. Here are some delicious alternatives to try:
- Dairy-Free/Vegan Almond Pesto – Use your favorite vegan parmesan cheese, or replace it with nutritional yeast.
- Nut-Free Pesto – If nuts are a no-no, try making this recipe with sunflower seeds or pepitas.
- Garlic-Free Pesto – While the flavor will be closer to cooked garlic, try adding a pinch or two of asafoetida to the pesto in place of fresh garlic.
- Use Another Herb or Green – Arugula, cilantro, tarragon, parsley, and spinach all make wonderful pestos!
- AIP Pesto – If you’re on an autoimmune diet, nuts, seeds, and cheese are likely off the table. In this case, you can make a French pistou, which is like Italian pesto but without the nuts. Use nutritional yeast instead of cheese, omit the nuts, and slightly reduce the amount of oil you use — you can always add more to taste.
Serving Suggestions
Wondering what to do with almond pesto? I’ve got you covered with lots of yummy ideas!
- Pesto Pasta Perfection: Toss your homemade almond pesto with your favorite pasta—whether it’s spaghetti, fusilli, or zoodles—for an instant upgrade to your meal. Pro Tip: Save some of your pasta cooking water to help thin out the pesto and help it cling to the noodles. Oh, and a sprinkle of extra Parmesan on top never hurts!
- Breakfast Boost: Spread some basil-y yum on toasted bagels or English muffins and top with a soft poached egg for a gourmet start to your day.
- Appetizer Appeal: Stir a few spoonfuls of pesto into plain yogurt or dollop it atop plain hummus and use it as a dip for a colorful array of sliced veggies, crackers, or toasted pita chips. A little bowl of plain pesto is always welcome on a charcuterie platter.
- Pizza Party: Swap out traditional tomato sauce for pesto on your next homemade pizza. Top with mozzarella, cherry tomatoes, and a little arugula for a fresh, flavorful twist.
- Grilled Goodness: Brush pesto on chicken, shrimp, or vegetables after grilling for a herby, nutty flavor that shines through the smoky char.
- Savory Pesto Sandwiches: Elevate your sandwiches or wraps by spreading a layer of pesto in place of (or in addition to) mayonnaise. It pairs especially well with turkey, fresh mozzarella, and sliced sourdough.
- Dress It Up: Whisk together pesto with a bit of lemon juice and extra olive oil to create a delicious salad dressing that will bring a new life to mixed greens or a pasta salad.
- Deluxe Deviled Eggs: Mix a bit of pesto into your deviled egg filling for an unexpected pop of herby flavor that’s sure to impress.
Recipe Success Tips
Making this basil pesto with almonds is very simple, but there are a few things to keep in mind:
- Proper Storage: Refrigerate any leftover pesto for 3-4 days or freeze it for up to 3 months. Bonus Tip: Freeze the pesto in a silicone ice cube tray for individual portions ready to pull from the freezer! Once frozen, toss them in a zip-top freezer bag to prevent them from drying out. ALSO, once you’ve used an ice cube tray for savory, garlicky things like our almond pesto, don’t use it to make ice or coffee ice anymore — the lingering flavors have a way of imparting themselves.
- Start with Toasted Almonds: If you have the time, take a few extra minutes to toast your almonds in a dry pan over medium heat. When they start to turn golden and fragrant, remove them from heat and allow them to cool before making your pesto. The process of toasting helps to intensify the nutty flavor of the almonds.
- Use Freshly Grated Parmesan Cheese for the best flavor and consistency.
- No Food Processor? No Problem. Back in the day, pesto was made with a mortar and pestle.
- Waste Not, Want Not. Save the stems and parmesan rind for making homemade veggie or chicken broth from scraps.
FAQs
Heck yeah, you can! For the record, you can also use cashews, walnuts, pecans, pistachios, pepitas, and sunflower seeds.
Authentic Italian pesto is made with pine nuts, but they’re a little too rich for my blood. 💰 I prefer using almonds, but play around with different nuts and seeds to find your favorite!
Not usually, no. Most pesto includes parmesan or pecorino, both of which are made from dairy and often, animal rennet. That said, you’re welcome to use your favorite vegan parmesan or nutritional yeast to make this recipe vegan-friendly.
I suppose you *could* use almond meal to make pesto, but I have a feeling the texture might be a bit too smooth. I don’t think almond flour would be ideal, as it’s even finer than almond meal. That said, if you try it, let me know how it turns out in the comments below!
Homemade Basil Almond Pesto Nutrition
Each serving of this vibrant pesto sauce comes in at about 166 calories, which fits nicely into a meal, especially when you consider what it brings to the table. It’s primarily made up of fats—17 grams per serving—but don’t let that number scare you. These are mainly heart-healthy fats from the avocado or olive oil and almonds, which are great for keeping your heart in shape and your skin glowing.
The pesto also offers a modest 3 grams of protein per serving, thanks to the almonds and cheese. With just 1 gram of carbohydrates and practically no fiber, it’s very low in carbs, making it a fantastic option if you’re doing the low-carb thing.
It also contains 186 milligrams of sodium per serving, which isn’t too high, but it’s something to be mindful of if you’re keeping an eye on your salt intake. If you’re on a lower-salt diet, try replacing some of the seasoning with lemon zest.
Overall, this pesto is a flavorful, nutrient-rich addition to your diet, and it can be a part of various healthy meals without any fuss. Enjoy it in moderation, and it will surely brighten up your dishes!
Total nutritional content per serving is:
- Calories: 166 calories
- Total Fat: 17 grams
- Protein: 3 grams
- Sodium: 186 mg
- Carbohydrates: 1 gram
- Fiber: 0 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 4 oz fresh basil leaves: $4.99
- ⅔ cup avocado oil: $1.98
- ½ cup shredded parmesan: $0.56
- ⅓ cup slivered almonds: $0.61
- 4 cloves garlic: $0.08
- ½ tsp salt: $0.01
- ½ tsp pepper: $0.01
The total comes out to be around $8.24 or roughly $0.83 per serving!
Other Saucy Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Almond Pesto with Basil
Equipment
Ingredients
- 4 oz fresh basil leaves about 3 cups
- ⅔ cup avocado oil (or olive oil)
- ½ cup shredded parmesan
- ⅓ cup slivered almonds
- 4 cloves garlic
- ½ tsp salt
- ½ tsp pepper
Instructions
- Add all of the ingredients to your food processor. Pulse and blend for about 30 seconds, until everything is minced well.
- Done! Refridgerate for 3-4 days or freeze for up to 3 months. Pro Tip: freeze in an ice cube tray for individual portions ready to pull from the freezer!
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Almond pesto with basil is fresh, healthy, and a homemade sauce you need to try! It’s easy, simple, and can be frozen for later!
xoxo Megan
Deb says
Basil is very easy to grow. My husband planted some in a planter outside and I’ve got basil coming out of my ears! I will definitely try your recipe. Don’t be afraid to try and grow your own basil!
Megan Byrd, RD says
I have some in my window sill too! I think I’ll try next year! 🙂 let me know what you think of it!