Go Back
+ servings

Simple Almond Pesto

This quick and easy homemade vegan almond basil pesto is made with almonds, basil, garlic, olive oil and salt and pepper. Perfect on chicken, fish, vegetables or over pasta.
5 from 2 votes
Course: Sauce
Cuisine: American
Keyword: almond basil pesto, pesto no cheese, pesto with almonds, vegan pesto recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 349kcal



  • 3 cups fresh basil packed
  • ½ cup almonds slivered
  • 3 garlic cloves
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • 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.


Expert Tips:
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
Pin It and Save It for Later!!Mention @FreshCoastEats or tag #freshcoasteats!