This Pesto with Almonds is the perfect budget friendly pesto recipe! This pesto is great on pastas, pizzas and more!
It never fails that I always want to make pesto and go to gather the ingredients and I have everything except pine nuts! I don't often buy pine nuts because they are so pricey, but they are nice to have on hand when wanting to make pesto. So in my quest to make pesto without pine nuts, I scavenged my kitchen to see what I could use in their place. It happened that the only other nut I had on hand was almonds. So I threw them in the food processor and blended them up and let me tell you. It works! My pesto tasted exactly like it was supposed to. The almonds added the perfect nuttiness that the pine nuts did and for half the price!
For some other great pesto recipes, check out this Roasted Red Pepper Pesto or this Thai Basil Pesto.
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What Makes This Pesto Great
- This Pesto with Almonds has such a complex and deep flavor!
- This recipe only takes about 5 minutes to make.
- The fresh basil and nutritional yeast complement the slight nuttiness from the almonds.
- This pesto recipe is gluten-free, dairy-free, and vegan.
- This Basil Pesto pairs well with any dish you would normally put pesto in!
Ingredient Notes
- Vegan Parmesan Cheese- To keep this recipe dairy-free, we use vegan parmesan. This has a great cheesy flavor and in this recipe, it will be replacing the regular parmesan cheese. You can find vegan parmesan in the bulk aisle or the vegan aisle.
- Basil-Fresh basil works best in this recipe, you will not want to use dried basil. We will be needing a lot of basil to make this pesto so make sure you get quite a bit. If you don't grow this like I do, stop by your grocery store and you will be sure to find it.
- Almonds-Regular pesto normally contains pine nuts, however, pine nuts are expensive! This pesto uses almonds to replace the pine nuts, same nutty profile, less money out of your pocket!
See the recipe card for the full ingredient list and quantities.
Instructions
- In a food processor, combine the almonds, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the vegan parmesan and pulse to briefly combine. For a smoother pesto, add more olive oil.
Hint: If you are not making the pesto on the same day that you pick your basil, you can freeze your basil until you are ready to make the pesto.
Substitutions
- Almonds - If you don't have almonds on hand, you can swap them with Cashews or use the traditional pine nuts.
- Vegan Parmesan - If you don't have vegan parmesan on hand, you can swap it for nutritional yeast.
- Garlic - If you are following a low FODMAP diet, feel free to leave out the garlic.
Variations
- Red Pepper Pesto- Add some roasted red peppers to this recipe to make a Red Pepper Pesto
- Roasted Garlic - Give this pesto a deeper, earthier flavor by roasting your garlic before adding it.
- Kid-friendly - Serve the pesto with some whole wheat pasta to make this kid friendly
- Purple Pesto- Try using some red basil to change the color of your pesto from bright green to bright purple
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Food Processor
- Mixing Bowls
- Spatula
Storage
Store this pesto in an airtight container for up to one week in the fridge. Additionally, you can freeze this pesto for up to three months. One of my favorite things to do is to freeze this pesto in ice cube trays, that way I can just pop it out when I want to use it!
Top tips
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Other Great Sauce Recipes To Try
- Thai Basil Pesto
- Vegan Walnut Pesto
- Tangy and Delicious Pineapple BBQ Sauce
- Homemade BBQ Ranch Dressing
Pesto with Almonds
Equipment
- 1 Food Processor
- 1 Mixing Bowl
- 1 spatula
Ingredients
- 2 cups Fresh Basil
- ½ cup Almonds
- ¼ cup Vegan Parmesan Cheese
- 3 Tablespoons Lemon Juice
- 3 cloves minced garlic
- 1 cup Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a food processor, combine the almonds, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the vegan parmesan and pulse to briefly combine. For a smoother pesto, add more olive oil.
Notes
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Nutrition
FAQ
Yes! Almonds make a great substitution for pine nuts. They have the same nutty flavor and half the cost!
Traditionally, yes pesto does contain nuts. However if you have a nut allergy, you can leave them out.
You can eat pesto with lots of things! I love eating it on pasta, on pizza and vegetables!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
Yum! Such a great recipe to put on pizzas!
Erin says
Yum
Erica Leigh says
I love the idea of using almonds instead can't wait to give this a try.