This simple almond pesto recipe is one of my absolute favorites. Not only is almond basil pesto easy to make using only four ingredients, but it is super healthy, packed with protein from the almonds, and goes with everything.
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When it comes to versatile sauces, pesto reigns supreme! I always keep a stash of it fresh or frozen on hand as it goes so nicely on eggs, pasta, vegetables, and even chicken and fish!
I make this sauce in bulk at the end of the summer when my basil plants are bursting. It makes a wonderful hostess gift when packaged in these cute traditional mason jars. Or, bring it over fresh in one of these adorable little yogurt jars. I also love these airtight options with a clasp.
This recipe is dairy-free, vegan, and healthy since it's packed with protein and healthy fats.
If you don't like almonds in pesto and prefer a more traditional take on it, you are going to love this pesto recipe or try out a traditional pesto recipe without nuts which is perfect if you feeding a group and aren't sure about allergies. When you need one that's extra special, you are going really enjoy a recipe made with truffle oil.
This simple pesto sauce with almonds recipe takes only four simple ingredients to prepare! I'm guessing that you already have most of them on hand, except for maybe the fresh basil.
- Fresh Basil Leaves - Use fresh leaves for the best result. Homegrown or locally grown is always best. You can also buy fresh basil at the supermarket.
- Almonds - I like to use slivered for making this recipe. If you use whole, be sure to pulse the almonds on their own before adding the remaining ingredients.
- Garlic Cloves - Use whole, fresh garlic cloves for this recipe. Skip the paste or refrigerated pre-minced.
- Salt - Don't skip on the salt for this recipe, since we aren't using cheese...it's important!
- Ground Black Pepper- Rounds out the flavor and adds a kick to the finish.
- Extra Virgin Olive Oil - Quality is key! I love this brand!
How to Make Almond Pesto
Making homemade pesto is so easy! Once you try our simple fresh, homemade version you will never buy the bottled stuff again!
Blend the almond pesto up until everything is well chopped and mixed. Use it immediately or store it in an airtight container.
How to Use and Serve Pesto
Use this easy almond pesto to make a variety of dishes. Here are just a few of my favorite ways to use it.
- Grilled Chicken Pesto Pasta Salad
- Simple Grilled Salmon
- Whole Roasted Carrots
- Stir a spoonful into your favorite soup to add flavor.
- Thin it out and use it as a dressing over your favorite salad.
- Mix it with pasta for a simple almond pesto pasta side dish or main course.
- Toss just about any vegetable in it before roasting them in the oven or air fryer.
Store this sauce in an airtight container and keep covered for up to a week. Don’t be alarmed if your pesto turns a bit brown. That is part of oxidation. It may not be as fresh and vibrant looking as it was when you first made it, but it will still be good to eat and will still taste great!
I love these containers for keeping this pesto with almonds fresh.
It also works to store almond pesto in the freezer if you won't be able to use it up all at once. It will last for up to one month in the freezer.
This way, I can thaw a small amount at a time.
When making pesto without cheese, it is important not to skip the salt. When you pass up the parmesan, it is the salty flavor you will miss the most!
Store it in an airtight jar so the homemade almond pesto keeps its fresh garden flavor and lingering finish of savory garlic.
If you find your almond pesto is too thin for your preference you can add more almonds or basil until desired thickness is achieved.
If your basil pesto is too thick for your liking, stir in a little extra oil.
You can also use cashews, walnuts or pine nuts for the nuts in pesto.
There are all different kinds of wonderful pesto recipes. One of my favorite recipes actually doesn't use nuts at all! Check out our most popular post for my favorite nut free recipe or one made with cashews for more ideas.
Yes, if you want to add a bit of nutritional yeast, parmesan cheese or pecorino to this recipe you can. You may need to increase the amount of olive oil used to get the desired consistency when you opt for almond pesto with cheese.
I just learned that extra-virgin olive oil contains bitter-tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor for a long period of time, these polyphenols get squeezed out and the liquid mix turns bitter.
This means you should be extra careful not to overly puree your pesto once the olive oil gets added.
Yes. You should always thoroughly wash and dry your herbs before you use them, especially if you have purchased them from the store.
More Easy Sauce Recipes
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Simple Almond Pesto
- Food Processor or blender
- Rubber Spatula
- In a food processor or blender, add the fresh basil, almonds, garlic, salt, and pepper. Pulse or grind for 20 seconds.
- Scrape down the sides of the food processor and add in the olive oil until well combined. Continue pulsing until desired texture is reached.