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.
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.
Calories: 349kcal | Carbohydrates: 5g | Protein: 5g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 293mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin A: 951IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg