This post may contain affiliate links. Please read my disclosure.
No need to splurge on pine nuts when you can make an almond basil pesto that is quick to prepare and just as tasty. After trying this, you might never buy store-bought pesto again.
I am a pesto fanatic, from kale pistachio pesto to roasted red pepper pesto, the possibilities are endless.
When I was a kid, I never would eat anything with marinara sauce. My main sauce of choice was alfredo which obviously isn’t the best for you. To combat this, one day my mom worked her magic to convince me to give pesto a try. I admit I was a little leary at first but after one bite I was hooked and that’s where this almond pesto comes in.
Now I didn’t start making my own pesto until after college. I would just always buy the pre-made sauces, but when I did I always thought you “had” to use pine nuts. I would buy them buy always balk at the price.
Little did I know that you could mix up the nuts or herbs if you wanted to. So if you’re like me and just now discovering not only how easy it is to make pesto but also that you can actually use something besides pine nuts, I’d give this homemade pesto a try.
Jump to:
Recipe Ingredients
- Basil – gives the almond pesto its bright green color and flavor.
- Garlic – can’t have basil pesto without garlic.
- Almonds – adds a slight crunch and flavor.
- Salt – enhances the flavor.
- Olive oil – helps create a more sauce-like consistency.
- Parmesan cheese – adds a nutty taste to the pesto.
How to Make Pesto
- Add basil, almonds, garlic, and salt to blender or food processor.
- Blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Benefits of Almonds
One reason this almond pesto is great for you is almonds are one of those subtle superfoods. Some benefits include:
- Protect from heart disease
- Lower cholesterol and blood pressure
- Help digestion
- Reduce cravings
- Promote healthy cells
Types of Pesto I Can Make
Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts. You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Why is My Pesto Turning Brown?
While homemade pesto is super easy to make it will oxidize when exposed to air or heated up.
If you want your pesto to remain bright green, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil. Add a pinch of salt and basil leaves and blanch for 15 seconds. Immediately remove the basil from the boiling water and place in the ice water bath.
Once cooled, drain. Squeeze the leaves to remove all excess water and lay them on a paper towel. I personally don’t care if the almond pesto remains bright green so I skip this step, but if it is important to you, then go for it.
Pro Tips/Recipe Notes
- Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
- Toast the almonds which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the basil leaves while also enhancing the flavor.
- Blend the basil, almonds, garlic and salt first before adding the oil which helps create the texture you expect from pesto.
- Use quality olive oil as it contributes to the taste of this homemade pesto.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want the pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge. You can also freeze the almond pesto for up to 6 months.
Other Pesto Recipes
If you’ve tried this almond basil pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Almond Basil Pesto
Ingredients
- 2 cups basil (2 oz or 56 grams)
- 1/3 cup almonds, toasted
- 2 garlic cloves
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Add basil, almonds, garlic, and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Notes
- Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
- Toast the almonds which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the basil leaves while also enhancing the flavor.
- Blend the basil, almonds, garlic and salt first before adding the oil which helps create the texture you expect from pesto.
- Use quality olive oil as it contributes to the taste of this almond basil pesto.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want the pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge. You can also freeze for up to 6 months.
Love pesto!