This Simple Basil Almond Pesto combines fresh, bright ingredients and can be made in about 10 minutes. It’s versatile and delicious on pizza, pasta, chicken, shrimp or veggies.
Fresh basil pesto is one of my favorite things to make in warm months—and honestly, I’ll make it year-round. The flavors are bright and vibrant, it’s quick to prepare, and pesto pairs with almost anything. Use it as a spread for pizzas and sandwiches, toss with pasta or zucchini noodles, marinate chicken or seafood, stir into soups, or dollop over roasted vegetables.
There are countless pesto variations, but this basil almond pesto is my go-to because the ingredients are simple and I always have almonds on hand. Traditional pesto often uses pine nuts, which are tasty but pricier, so almonds are an economical, flavorful substitute.
Ingredients You’ll Need
With so few ingredients, quality matters. Use the freshest basil, good olive oil, and freshly grated Parmesan when possible for the best flavor.
- basil – about 2 cups loosely packed fresh basil leaves (you can add a handful of spinach, kale, or parsley if you like)
- almonds – raw or dry-roasted unsalted almonds (3 Tbsp in this recipe). Pine nuts, cashews, or walnuts also work.
- garlic – fresh cloves for bright flavor (3 cloves)
- parmesan cheese – freshly grated is best (about 1/3 cup)
- olive oil – extra virgin olive oil, about 1/3 cup
- lemon juice – about 2 Tbsp for brightness
- salt – a pinch to 1/4 tsp to taste
- optional – a pinch of red pepper flakes if you want a touch of heat
How to Make Almond Pesto
Homemade pesto is incredibly quick and straightforward. In a food processor, combine the basil, almonds, garlic, Parmesan, lemon juice, and salt. Pulse until the ingredients are finely chopped, scraping the bowl as needed. With the processor running, stream in the olive oil until the mixture becomes creamy and emulsified. If you prefer a thinner pesto, add a tablespoon or two of water until you reach the desired consistency. Transfer the pesto to a jar or airtight container and refrigerate.
Ways to Use Almond Pesto
Pesto is one of the most versatile sauces to keep on hand. Here are some favorite ways to use it:
- Tossed with pasta – mix with warm pasta or zucchini noodles and toss with tomatoes and vegetables.
- Spread on sandwiches – spread directly on bread or mix with mayo for a creamier sauce.
- Pizza sauce – swap regular tomato sauce for pesto or swirl some into your pizza sauce.
- Mixed into soups – stir a spoonful into soups for extra flavor and color.
- Marinade – add a bit more olive oil to use as a marinade for chicken, fish, or shrimp, or toss with roasted vegetables.
- Egg dishes – use pesto in omelettes, scrambled eggs, or baked egg cups for a flavorful breakfast.
Storage and Freezing
Stored in an airtight container or mason jar, this pesto keeps in the refrigerator for about one week. It also freezes well for up to three months. A handy trick is to spoon pesto into an ice cube tray, freeze, then transfer the frozen cubes to a sealed bag. This gives you single-serving portions you can add directly to hot dishes or thaw as needed.
Recipe: Simple Basil Almond Pesto
Ingredients
- 2 cups basil leaves, loosely packed
- 3 Tbsp dry-roasted, unsalted almonds
- 3 cloves garlic
- 1/3 cup grated Parmesan cheese
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1/3 cup olive oil
- Pinch of crushed red chili flakes (optional)
Instructions
- In a food processor, add basil, almonds, garlic, Parmesan, lemon juice and salt. Pulse until finely chopped, scraping the bowl as needed.
- With the motor running, slowly pour in the olive oil until the mixture is emulsified and creamy. If desired, add a tablespoon or two of water to thin the pesto.
- Store in an airtight container or mason jar in the refrigerator for up to one week, or freeze for up to three months.
Nutrition
Nutrition information is an approximation.
Enjoy this Simple Basil Almond Pesto! If you love it, leave a rating and share your photos—I love seeing how you use it.