Almond Pesto Sauce Recipe

This almond pesto sauce is made with fresh basil, almonds, garlic, parmesan cheese, and olive oil.  This 5 minute sauce is great with pasta or garlic bread. 

I love pesto on pretty much everything, and this easy pesto with almonds is quick to make in 5 minutes.  A big batch of this flavorful, creamy sauce sure goes a long way.  I mix it in with pasta and add a scoop to my risotto or toast for a fresh burst of herbs and spices.

As an Italian, I love enjoying delicious herby garlicy sauces with my pasta – and I also love trying out new things. Traditional pesto is made with pine nuts, but honestly, they are expensive, can be difficult to find, and I never use them enough to justify buying a big bag.  I substituted almonds instead of pine nuts in my pesto, and it turned out fantastic!

This almond pesto has a great texture and flavor combination.  The fresh basil and garlic brightens the whole dish.  The olive oil gives the pesto a silky texture, the nuts add some bite. And the lemon juice and red pepper flakes give this pesto a kick!

This Almond Pesto Recipe Is:

• Bright
• Fresh
• Herby
• Loaded with Flavor
• Versatile
• Ready in 5 minutes
• Requires no cooking!
• Vegetarian

What’s In This Pesto with Almonds Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Almonds: almonds are great – use raw and unsalted so they are perfect to add to breakfasts, oats, or make your own almond milk! 
• Garlic
• Basil
• Extra virgin olive oil
• Lemon Juice: Use fresh lemons if you have it, or this bottled/powdered lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.

How Do I Make Pesto without Pine Nuts?

1. Toast your almonds -In a large pan, toast the almonds for about 5 minutes over low to medium heat until they warm and begin brown around the edges.  Turn off heat and transfer nuts to a bowl to cool.
2. In the food processor combine fresh basil, toasted almonds, garlic, lemon juice, parmesan cheese, and water.  Pulse on high, and stream in the olive oil while the pesto is mixing. 
3. Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in 1 tablespoon of additional water at a time until the pesto reaches your preferred consistency.  
4. Transfer the pesto to a dish and garlic with extra basil if desired. Toss with fresh cooked pasta, spread on garlic bread, or enjoy with a burrata salad.

Use Almond Pesto In These Delicious Recipes

• Creamy Pesto Gnocchi Recipe
• Caprese Pesto Pasta Salad Recipe
• Pesto Marinated Mozzarella Balls Recipe 
• Creamy Pesto Soup with Zucchini and Potatoes Recipe 
• Pesto Ricotta Pasta Recipe

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Almond Pesto

Kelly Jensen

This almond pesto sauce is made with fresh basil, almonds, garlic, parmesan cheese, and olive oil.  This 5 minute sauce is great with pasta or garlic bread.  A big batch of this tasty, creamy sauce sure goes a long way.  I mix it in with pasta and add a scoop to my risotto or toast for a fresh burst of herbs and spices.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dressing, Sauce

Cuisine American, Italian

Servings 8 servings

Calories 227 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 2 cups basil fresh
• 3/4 cup almonds raw and unsalted
• 3 cloves garlic
• 2 tablespoons lemon juice about 1 lemon
• 1/2 cup parmesan cheese
• 1/8 teaspoon Crushed Red Pepper Flakes
• 1/3 cup water
• 1/2 cup olive oil

Cook ModePrevent your screen from going dark

Instructions

 

• Toast your almonds -In a large pan, toast the almonds for about 5 minutes over low to medium heat until they warm and begin brown around the edges.  Turn off heat and transfer nuts to a bowl to cool.
• In the food processor combine fresh basil, toasted almonds, garlic, lemon juice, parmesan cheese, red pepper flakes, and water.  Pulse on high, and stream in the olive oil while the pesto is mixing.
• Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in 1 tablespoon of additional water at a time until the pesto reaches your preferred consistency.
• Transfer the pesto to a dish and garlic with extra basil if desired. Toss with fresh cooked pasta, spread on garlic bread, or enjoy with a burrata salad.

Video

Nutrition

Calories: 227kcalCarbohydrates: 4gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 5mgSodium: 111mgPotassium: 137mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 3mgCalcium: 105mgIron: 1mg

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