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almond basil pesto in glass jar

Almond Basil Pesto

No need to splurge on pine nuts when you can make an almond basil pesto that is quick to prepare and just as tasty.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 86kcal
Author Ryan Beck


  • 2 cups basil (2 oz or 56 grams)
  • cup almonds, toasted
  • 2 garlic cloves
  • ¼ teaspoon salt
  • ½ cup olive oil
  • ½ cup grated Parmesan cheese


  • 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.


  • 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.


Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 37mg | Fiber: 0g | Sugar: 0g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 0.2mg