Fresh basil is like nothing else in this world! And if you are lucky enough to still have some in your garden, you're going to want to make this Basil Pesto with Almonds. This Basil Pesto is made without pine nuts; it's healthy, delicious, and is more economical and convenient than using pine nuts.
Quick and simple to make, this basil almond pesto recipe makes a great sauce for pasta and pizza, a spread for bagels and sandwiches, as well as a great mix-in for dips, salad dressing, and meatballs. This recipe is especially popular in summer, but perfect any time of year.
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I had so much basil this summer, and it was heavenly! Surprisingly, it did well this year, considering it got beaten up by hail a few times, in addition to my neglect. Plants usually come back to my place to die, so I'm even more grateful when they thrive in spite of me!
Thankfully, I picked most of it before an early frost finished off the rest of it.
A friend gave me this basil pesto recipe almost 20 years ago. However, the original recipe contained pine nuts, as do most traditional pesto recipes, and I made a few other changes to it as well. And although I love pine nuts, they are expensive.
Plus, once I buy them, I end up having them forever (or until I make pesto again), and they usually end up going stale. Making a pesto recipe without pine nuts was the perfect solution!
🥘 Ingredient Notes
And since I always have almonds on hand, replacing the pine nuts with almonds seemed like a great plan. I was surprised at how this Almond Basil Pesto recipe doesn't really taste that much different than pine nut pesto. In fact, I actually like it better. It's also so much more convenient and economical.
For this pesto without pine nuts recipe, you'll also need a handful of ingredients:
- Oil oil. I recommend using Extra Virgin Olive oil, as it contributes to a rich, fruity flavor and a vibrant green color that complements the basil. I used extra virgin in the process photos and a lighter olive oil in the main photos. You can see that the process photos are a brighter green.
- Almonds. Make sure you are using whole natural (raw) almonds.
- Lemon juice. Fresh lemon juice is critical for the flavor of this recipe.
*Please see recipe card for full list of ingredients and quantities
Top Tip
If I have a lot of almonds, I'll keep them in the freezer - they last longer and stay fresher!
Homemade basil pesto sauce is really easy to make. You simply throw everything in the food processor and blend until smooth! It really is that easy! And it's so much tastier than buying it.
🔪Step-by-Step: How to Make Almond Basil Pesto
- Step 1: Juice lemon.
- Step 2: Add the juice from the lemon and all the other ingredients to the bowl of a food processor.
- Step 3: Blend on high until smooth (about 1 minute).
Expert Recipe Tips
- Use the freshest basil possible - Basil loses flavor quickly after picking, so use it the same day if you can. Fresh leaves will also give the pesto its brightest green color.
- Toast almonds for extra flavor - While raw almonds keep the flavor lighter, lightly toasting them in a dry skillet for 3-4 minutes adds depth and warmth to the pesto. Just let them cool before blending.
- Control the texture - For a smoother, creamier pesto, blend longer. For a chunkier, more rustic style, pulse until just combined.
- Add oil gradually - If you want a thicker pesto for spreading, start with less olive oil and add more until you reach your desired consistency.
- Season at the end - Parmesan is naturally salty, so taste your pesto after adding it before adjusting salt levels.
- Prevent browning - Store with a thin layer of olive oil over the top or press plastic wrap directly onto the surface to slow oxidation.
- Chill the blade & bowl - If you want maximum color retention, refrigerate your food processor blade and bowl before making the pesto to keep the basil cooler during blending.
- Save pasta water - If serving with pasta, reserve a little of the cooking water. Mixing it in with the pesto helps it cling better to the noodles.
- Batch & freeze - Make a double batch in summer when basil is plentiful, freeze in ice cube trays, then thaw small portions as needed.
🍽Equipment
You will need a food processor for this easy basil almond pesto recipe. A juicer also comes in handy (affiliate links).
🌡️Storage
Store in an airtight container in the fridge for up to 4 days.
👪 Serving Size
This basil pesto without pine nuts recipe makes 12 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 4 WW points. You can bring down the points by using fat-free Parmesan cheese. Although this is not a low-point food, it's worth it, and you can take comfort in the fact that you are getting healthy fats.
What to do with pesto
One of my favorite things to do with pesto is to eat it with warm pasta! You can eat it on any type of pasta, but I prefer to use spaghetti noodles.
Homemade pesto sauce and pasta make a great, quick meal! You can also add chicken breast for extra protein. I always add extra lemon juice and parmesan cheese as well.
This almond basil pesto recipe is such a versatile sauce! Here are some other ways to use basil pesto:
- Eat it on eggs
- Eat it on chicken breasts
- Put it in meatballs (beef, chicken, or turkey). Try my Healthy Turkey Pesto Meatballs with Creamy Lime Ginger Sauce
- Mix it into dip
- Mix it into salad dressing
- Spread it on a sandwich or bagels
- Put it on pizza (replace your sauce)
- Bake it into bread
Honestly, this went sooo fast in our house that I didn't even get to eat it beyond the pasta and sandwich spread. And I had big plans for it. Well, there's always next year...
❔ Recipe FAQs
You can, but it will change the flavor slightly-roasted almonds add a deeper, nuttier taste, while raw almonds give a fresher, lighter flavor. If you use roasted, choose unsalted to avoid an overly salty pesto.
Yes! Simply swap the Parmesan cheese for a vegan Parmesan or nutritional yeast to keep the creamy texture and umami flavor
Although this recipe is best fresh, you can freeze it in small airtight containers or ice cube trays for up to 3 months. Leave out the Parmesan before freezing, then stir it in once thawed for the best texture and flavor.
Yes, but you may need to stop and scrape down the sides more often. A high-powered blender works best for a smoother texture.
And if you're looking for more easy recipes using fresh basil, try it in my Easy Greek Pasta Salad Recipe, my 4 Ingredient Caprese Salad Skewers, and my Caprese Sheet Pan Chicken Breast (shown below)!
So, if you have fresh basil on hand and are looking for pesto recipes without pine nuts, then I highly recommend you make this Pesto Basil with Almonds. And even if you didn't grow any basil, it's definitely worth the trip to the grocery store to get some!
📋More Sauces and Spreads!
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📋 Basil Pesto with Almonds recipe
Equipment
Ingredients
- ½ cup olive oil
- ½ cup raw whole almonds
- ⅔ cup fresh basil leaves
- 1 whole lemon, juiced (use all the juice from the entire lemon)
- ¼ cup water
- 2 cloves fresh garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parmesan cheese
Instructions
- Add all ingredients to the bowl of a food processor and blend until smooth.½ cup olive oil, ½ cup raw whole almonds, ⅔ cup fresh basil leaves, 1 whole lemon, juiced, ¼ cup water, 2 cloves fresh garlic, ½ teaspoon salt, ¼ teaspoon pepper, 2 tablespoon parmesan cheese
- Add to pasta, sandwiches, dips etc... Keep refrigerated.
Notes
- Use the freshest basil possible - Basil loses flavor quickly after picking, so use it the same day if you can. Fresh leaves will also give the pesto its brightest green color.
- Toast almonds for extra flavor - While raw almonds keep the flavor lighter, lightly toasting them in a dry skillet for 3-4 minutes adds depth and warmth to the pesto. Just let them cool before blending.
- Control the texture - For a smoother, creamier pesto, blend longer. For a chunkier, more rustic style, pulse until just combined.
- Add oil gradually - If you want a thicker pesto for spreading, start with less olive oil and add more until you reach your desired consistency.
- Season at the end - Parmesan is naturally salty, so taste your pesto after adding it before adjusting salt levels.
- Prevent browning - Store with a thin layer of olive oil over the top or press plastic wrap directly onto the surface to slow oxidation.
- Chill the blade & bowl - If you want maximum color retention, refrigerate your food processor blade and bowl before making the pesto to keep the basil cooler during blending.
- Save pasta water - If serving with pasta, reserve a little of the cooking water. Mixing it in with the pesto helps it cling better to the noodles.
- Batch & freeze - Make a double batch in summer when basil is plentiful, freeze in ice cube trays, then thaw small portions as needed.
lynn coyle
How many points and how much of the recipe is considered a serving?
Terri Gilson
Hi Lynn,
It's 4 WW points on blue for about 2 tbsp! I've added that to the recipe now.
Thanks,
Terri
Sue
What a fabulous idea. I hear you about the pine nuts going stale. We always have almonds on hand for snacks so this makes so much sense. Now if I could just grow basil like you!