Almond pesto recipe, three words that changed the way I think about sauces. I first made it on a whim while prepping for one of my cozy gatherings. Hosting is something I truly love nothing fancy, just good food, laughter, and a warm space. That night, I swapped pine nuts for roasted almonds, and it worked like magic. The result? A pesto that felt earthy, bold, and incredibly versatile.
It’s become a favorite in my kitchen ever since. I’ve spread it on toast, stirred it into soups, and even added it to my charcuterie boards. If you’re looking for something simple, garlic-forward, and a little unexpected this almond pesto might become your go-to, too.
Looking for a tangy contrast? Don’t miss our zesty Lemon Pepper Sauce Recipe for grilled meats and seafood.
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Creamy Almond Pesto Recipe with Roasted Garlic and Basil
- Total Time: 5minutes
- Yield: 10 servings 1x
Description
Ingredients
- 3 cups packed fresh basil leaves from about 3 oz. fresh basil
- 1/2 cup almonds
- 1/2 cup grated parmesan cheese
- 3 garlic cloves
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor.
- Turn the processor on and slowly drizzle in the olive oil until well combined.
- Store in a sealed container in the refrigerator.
- Prep Time: 5minutes
- Category: Condiments & Sauces
- Cuisine: American, Italian
Nutrition
- Serving Size: 2tablespoons
- Calories: 154kcal
- Fat: 15.7g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.8g
- Protein: 3.7g |
Table of Contents
Why Try This Almond Pesto Recipe?
Why Almond Pesto Works So Well
If you’ve ever made traditional basil pesto, you know it’s all about balance basil, garlic, cheese, olive oil, and nuts. This almond pesto recipe keeps that balance but adds a toasty depth from roasted almonds that pine nuts just can’t match.
The result is smooth, earthy, and slightly sweet a perfect blend of bold garlic and fresh basil with the nutty backbone of almonds. It’s an easy upgrade that brings something new to the table without losing the comfort of the classic.
Almonds vs. Pine Nuts in Pesto
Swapping pine nuts for almonds isn’t just smart it’s delicious. Almonds offer a firmer texture, lower price, and longer shelf life. This almond pesto recipe proves you don’t need specialty ingredients to make something special.
Here’s a quick comparison:
| Ingredient | Flavor Profile | Shelf Life | Texture |
|---|---|---|---|
| Pine Nuts | Rich, buttery | Short | Creamy |
| Roasted Almonds | Toasty, earthy | Long | Slightly coarse |
This version of pesto is more approachable and just as versatile you can spoon it onto pasta, drizzle it on proteins, or even spread it on toast. That’s why this almond pesto recipe has earned a permanent place in my kitchen.
Ingredients Breakdown for the Perfect Almond Pesto
Fresh, Flavorful, and Simple
What makes this almond pesto recipe stand out is how just a few everyday ingredients come together to create something extraordinary. This isn’t just a quick sauce it’s a bold, flavor-packed addition to any meal.
Each ingredient in this almond pesto recipe plays a role. With fresh basil as the base, roasted almonds for a rich twist, and quality olive oil to bind it all together, the result is both rustic and refined.
Basil: The Green Foundation
Fresh basil gives pesto its signature flavor. You’ll need 2 cups of lightly packed leaves roughly 1.5 ounces. The herb adds brightness and depth, and it pairs perfectly with the nutty warmth of the roasted almonds in this almond pesto recipe.
Roasted Almonds: Earthy and Affordable
Here’s the star of the show: ¼ cup of roasted almonds, unsalted. They’re toasty, earthy, and bring a slightly sweet flavor that sets this recipe apart from traditional pine nut pesto. For even more depth, roast your own almonds at 350°F for 15–20 minutes.
Garlic: For Bold, Balanced Flavor
Two large cloves of garlic make this almond pesto recipe especially flavorful. Garlic gives the sauce a punchy edge but if you’re sensitive to the taste, start with one clove and build from there. The goal is balance, not overpowering heat.
Parmesan and Olive Oil: Rich and Creamy
⅓ cup grated Parmesan cheese gives your pesto that creamy, salty finish. Pair it with ½ cup of high-quality extra virgin olive oil, and you’ve got a luxurious texture that clings beautifully to pasta, toast, or veggies.
Kosher Salt: A Small but Crucial Touch
Start with ½ teaspoon kosher salt. Diamond Crystal is ideal it’s flaky and less salty by volume. This gives you more control over the final taste of your almond pesto recipe.
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh basil leaves | 2 cups | Bright herb base |
| Roasted almonds | ¼ cup | Nutty, earthy flavor |
| Garlic cloves | 2 large | Pungent depth |
| Parmesan cheese | ⅓ cup | Creamy, salty richness |
| Extra virgin olive oil | ½ cup | Smooth texture, healthy fats |
| Kosher salt | ½ teaspoon | Flavor enhancer |
This almond pesto recipe uses simple, real ingredients that deliver big flavor. With just one blend, you’ll have a versatile sauce that can elevate anything from pasta to proteins.
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How to Make Almond Pesto (Step-by-Step)
Tools You’ll Need for the Best Results
Making this almond pesto recipe is quick and easy, but using the right tools ensures the texture and flavor come out just right. A food processor or high-speed blender is essential here. While a regular blender might work in a pinch, it can struggle with the firmness of roasted almonds and may over-process the basil.
Here’s what you’ll need:
- Mini food processor or high-speed blender
- Rubber spatula for scraping down the sides
- Measuring cups and spoons
- Airtight container for storage
The right equipment helps you get the perfect consistency coarse or smooth, depending on your preference.
Step-by-Step Instructions
Follow these simple steps to create your almond pesto:
- Measure and Prepare Ingredients
Gather all your ingredients and measure them out. This includes 2 cups of fresh basil, ¼ cup roasted almonds, 2 garlic cloves, ⅓ cup grated Parmesan, ½ cup olive oil, and ½ teaspoon kosher salt. - Add to Processor or Blender
Place the basil, roasted almonds, garlic, and Parmesan into the food processor. Pulse a few times to begin breaking everything down. - Slowly Add Olive Oil
While the processor is running, slowly pour in the olive oil. This helps emulsify the sauce and gives it that signature creamy texture. - Season and Adjust
Add the kosher salt, then taste. If it needs more brightness, a tiny squeeze of lemon or splash of warm water can help. If it’s too thick, add a tablespoon more oil or water. - Blend to Desired Consistency
Some people like their almond pesto smooth, others like it chunky. Blend for about 30 seconds to 1½ minutes, scraping down the sides as needed, until you reach your preferred texture. - Store or Use Immediately
Transfer the pesto to an airtight container. Use it right away, or refrigerate for up to a week. It may darken slightly, but it’s still delicious stir in a drop of lemon juice to freshen the color.
Quick Tips for Almond Pesto Success
- Toast your almonds for deeper flavor if using raw ones.
- Start slow with garlic you can always add more.
- For dairy-free or vegan versions, swap the cheese for nutritional yeast.
- Want a looser sauce? Add more oil in small increments while blending.
This almond pesto recipe is flexible, forgiving, and full of flavor. With a few basic steps and good ingredients, you’ll have a homemade sauce that feels gourmet without the hassle.
Flavor Customizations and Variations
Customize This Almond Pesto Recipe Your Way
What makes this almond pesto recipe so special is its flexibility. With just a few tweaks, you can adapt it to match your taste, what’s in your fridge, or dietary needs without sacrificing flavor.
Switch Up the Nuts
Almonds are just the beginning. Try these swaps:
- Walnuts – Earthy and bold
- Cashews – Smooth and slightly sweet
- Pistachios – Sweet and savory
- Sunflower seeds – Nut-free and budget-friendly
No matter the nut, your almond pesto recipe will still deliver a creamy, balanced sauce.
Use Different Greens or Herbs
Basil is classic, but don’t stop there:
- Spinach – Mild and easy for kids
- Arugula – Adds a peppery bite
- Mint or parsley – Bright and refreshing
These swaps stretch your basil and create fresh new flavors within your same almond pesto recipe base.
Make It Dairy-Free
Skip the cheese? No problem. This almond pesto recipe works with:
- Nutritional yeast – Cheesy flavor without dairy
- Vegan Parmesan – For a store-bought option
You still get that rich, salty balance.
Adjust Flavor and Texture
Too garlicky? Start with one clove. Want it thinner? Add more olive oil. Too thick? Try a splash of warm water. Thicker for spreads? Use less oil.
This recipe is super versatile, giving you the freedom to fine-tune the flavor just the way you like it.
How to Store Almond Pesto for Long-Term Use
Fridge Storage Tips for Freshness
Once you’ve made your batch of this almond pesto recipe, you’ll want to store it right so every spoonful stays flavorful. In the fridge, it can last up to one week when sealed in an airtight container. A small glass jar or a sealed silicone container works best.
Because basil darkens when exposed to air, you might notice your pesto turning a deeper green or even slightly brown on top. Don’t worry it’s still good. To help maintain color and freshness:
- To preserve freshness and prevent browning, finish with a thin layer of olive oil before sealing the jar.
- Add a drop of lemon juice to brighten the green when serving
Freezing Almond Pesto for Later
Want to extend the life of your almond pesto recipe? Freeze it. This sauce freezes beautifully for up to 6 months, making it perfect for meal prep or last-minute dinners.
Best freezer methods:
| Method | How To Use It |
|---|---|
| Ice cube trays | Freeze small portions for quick use |
| Zip freezer bags | Flatten for stackable storage |
| Airtight containers | Store full batches for pasta night |
Once frozen solid in ice cube trays, transfer the cubes into a labeled freezer bag. When ready to use, just toss a cube into hot pasta or let it thaw in the fridge.
This is another reason why this almond pesto recipe is such a game changer you can make one big batch and enjoy it for months.
Quick Tips for Long-Lasting Pesto
- Prevent unwanted bacteria and extend shelf life by using a clean spoon each time.
- Pesto is best kept chilled leaving it out too long can affect both taste and safety.
- Stir before using if oil separates
- To keep your pesto fresh, flavorful, and bright green, avoid placing it near heat or in direct sunlight.
This recipe isn’t just convenient in the kitchen it’s designed to last in your fridge too. Whether you’re spooning it fresh from the fridge or pulling a cube from the freezer, it keeps its flavor and quality beautifully.
Delicious Ways to Use Almond Pesto
Easy Ways to Enjoy This Almond Pesto Recipe
This almond pesto recipe isn’t just for pasta. Once you make it, you’ll find yourself using it everywhere—from breakfast to dinner.
Pasta & Grains
The classic move: toss it with warm pasta. A little pasta water helps it coat the noodles smoothly. You can also mix it into farro, couscous, or even rice bowls.
Toasts & Eggs
Spread this almond pesto recipe on toast, top with eggs, and you’ve got a five-minute brunch. Stir it into scrambled eggs or use it in breakfast sandwiches for extra flavor.
Appetizers
Use it as a dip with crackers or crostini. It pairs beautifully with burrata, roasted tomatoes, or marinated veggies on any appetizer board.
Soups & Veggies
Stir a spoon into soup just before serving it adds a herby kick. Or toss roasted veggies with a bit of pesto for an easy upgrade.
Protein Pairings
This almond pesto recipe works great as a sauce for grilled chicken, fish, or baked tofu. Just a spoonful adds fresh, nutty flavor.
| Use It On | How |
|---|---|
| Pasta | Toss with warm noodles or grains |
| Eggs & Toast | Spread or swirl in after cooking |
| Boards & Appetizers | Serve as a dip or cheese pairing |
| Veggies | Drizzle over roasted sides |
| Proteins | Spoon over meats or seafood |
Thanks to its versatility, this almond pesto recipe is one you’ll return to again and again. It’s quick, adaptable, and never boring.
Looking for inspiration? Try our quick Tuna pesto pasta dishes
Troubleshooting Almond Pesto Recipes
Common Issues and Quick Fixes
Even a simple almond pesto recipe can run into small problems. Here’s how to fix the most common ones fast.
Bitter Taste?
Over-blending basil or using too much raw garlic can cause bitterness. Also check your almonds and olive oil rancid ingredients ruin flavor.
Fix: Add a squeeze of lemon juice or a pinch of sugar to balance it out.
Too Thick?
If your pesto is hard to spread or toss, it likely needs more oil.
Fix: Add 1–2 tablespoons of olive oil or warm water to loosen it.
Too Garlicky?
Raw garlic is bold. If it overpowers the sauce, reduce next time or roast the garlic first.
Dull Color?
Pesto darkens from air exposure.
Fix: Stir in lemon juice and cover leftovers with a thin oil layer in storage.
With a few tweaks, this almond pesto recipe can easily go from “not quite right” to perfect. Don’t be afraid to adjust it’s a forgiving and flavorful sauce.
Health Benefits of Almond Pesto
A Nutritious Twist in Every Spoonful
This almond pesto recipe isn’t just tasty it’s also full of wholesome ingredients that offer real health perks.
Heart-Friendly Fats
With olive oil and almonds, you get healthy fats that support heart health and help absorb nutrients.
Antioxidants in Every Bite
Fresh basil and garlic bring antioxidants that help fight inflammation and boost your immune system.
Plant-Based Protein + Fiber
Almonds add protein and fiber, which help you stay full and support digestion.
Clean and Balanced
Unlike store-bought pesto, this almond pesto recipe is made from real food no additives, no sugar.
| Per 2 Tbsp | Amount |
|---|---|
| Calories | 165 kcal |
| Fat | 17g |
| Protein | 3g |
| Carbs | 2g |
| Fiber | 1g |
Simple. Flavorful. Good for you.
This almond pesto recipe proves you can eat well without giving up bold flavor.
Discover more healthy homemade condiments.
FAQs About Almond Pesto
Can almonds be substituted for pine nuts in pesto?
Yes, absolutely. Almonds are one of the best alternatives to pine nuts in pesto. In fact, this almond pesto recipe uses roasted almonds instead of pine nuts to create a rich, nutty flavor that’s slightly earthy and much more affordable. They also offer a firmer texture and a longer shelf life, making them a smart pantry swap.
Can I make pesto with almonds?
Definitely. You can make pesto with raw or roasted almonds. Roasted almonds add more depth and warmth, which is why they’re used in this almond pesto recipe. Just be sure they’re unsalted so you can control the flavor. A quick blend with basil, garlic, cheese, olive oil, and salt turns almonds into a vibrant, versatile sauce.
Why does my homemade pesto taste bad?
If your pesto tastes off, it may be due to over-blending basil, old nuts, or harsh garlic. In this almond pesto recipe, we recommend using fresh ingredients, tasting as you go, and adjusting with lemon juice or extra Parmesan to balance bitterness. Also, use a light touch with raw garlic if you’re sensitive to its sharpness.
Which nuts are best for pesto?
Aside from pine nuts, some of the best nuts for pesto include almonds, walnuts, cashews, and pistachios. Each brings a unique flavor and texture. This almond pesto recipe highlights almonds for their earthy, toasty flavor and accessibility. They blend well and give pesto a hearty feel without overpowering the basil.