Basil Almond Pesto
I have a beautiful and simple pesto recipe for you. Full of almonds, fresh basil and Parmesan cheese, I could slather this basil almond pesto on anything!
Summer is here and so is our abundance of fresh basil. And yes, it is easier to buy pesto from the store but there is nothing like the bright flavors of homemade pesto.
I love having different dips, salsas, and sauces to serve alongside summer dinners and I have plans to slather my grilled branzino with a good amount of almond pesto. How good does that sound?
Instead of using traditional pine nuts, toasted almonds are substituted offering a nuttier and heartier texture.
Basil Almond Pesto Variations
Pesto is one of those recipes where you can have fun with variations and substitutions. Here are a few suggestions.
- Substitute arugula for basil for a spicier flavor and make arugula pesto.
- Swap or add spinach to the pesto.
- Substitute Pecorino cheese for Parmesan for a slightly saltier and sharper flavor.
Slather this Pesto on Anything
I could slather this almond pesto on absolutely anything and everything.
- Spread a thin layer on this spring pizza with asparagus and lemon zest.
- And on this heirloom tomato galette.
- Toss a few tablespoons in this lemony couscous salad.
- Serve this almond pesto alongside heirloom tomato focaccia to dip into.
- Serve with grilled meats and grilled vegetables.
- Toss a few tablespoons into pasta.
Basil Almond Pesto
I have a beautiful and simple pesto recipe for you. Full of almonds, fresh basil and Parmesan cheese, I could slather this basil almond pesto on anything!
Servings: 4 servings
Calories: 440kcal
Cost: $10
Ingredients
- 1/4 cup roasted almonds
- 1 garlic clove
- 2 cups packed fresh Basil
- 3/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a food processor, pulse the whole almonds and 1 garlic clove until all are ground well.
- Add basil, parmesan cheese and olive oil and pulse together until well incorporated, but don't over mix.
- Taste for seasoning. Add additional olive oil if needed.
Notes
Pesto will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 440kcal | Carbohydrates: 3g | Protein: 4g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
This post was originally published February, 2013 and updated May, 2022 with added nutritional information.
Whenever I look at a recipe I’ve preparted in the past I look for similarities. In the case of a basil pesto, I look for the nut ingredient to be sure they’re toasted before they are put in the blender because it gives the pesto a depth of flavor, so I’m happy to see you roasted the almonds beforehand.
I agree. Nuts and whole spices are always recommended to be roasted before being blended.
Yes! the roasting and toasting brings out so much depth in flavor! Thanks Hiranada 🙂
I really love that you added almonds to this! I bet it’s delicious. Homemade pesto is such a treat! I wonder if you tried making it with roasted garlic it would be better for your husband??
Can never go wrong with pesto!! So glad the second time around the pesto worked out better! I can see why the Thai basil one didn’t go so well!
How many servings does this make? Trying to calculate the macros
Hi Lacey! This made about 1/2 cup of pesto. I’ll update the recipe! Enjoy!