Almond Pesto Recipe
Just four simple ingredients are all that you need to make this simple Almond Pesto. This simple sauce pairs perfectly with most vegetables, creating a light and refreshing flavor for any side dish or main entrée. This almond basil pesto recipe is dairy-free and keto-friendly, too!
I’ve always been a fan of pesto. But not just any pesto. Homemade pesto is one of my favorite things to make (and is so much better than those from the grocery store). It is easy to make your own pesto at home.
Use this versatile sauce on top of pizzas, drizzled on cherry tomatoes, in pasta dishes, and more!
If you love an easy pesto recipe as much as I do, check out my Feta Pesto and Rosemary Pesto Recipe.
Ingredients
- Fresh basil – Fresh basil leaves are the key! This brings out so much flavoring that pairs perfectly with the salted almonds.
- Olive oil – The addition of extra virgin olive oil thins the pesto and adds flavor.
- Roasted salted almonds – I use whole almonds but any variety will work. I also think that smoked salted almonds would be really great as well.
- Nutritional yeast – Nutritional yeast has a natural cheesy flavor with any dairy. If you don’t want to use yeast or don’t need dairy-free or vegan almond pesto, you can opt for parmesan cheese or pecorino cheese instead.
- Salt – This is for taste purposes only and is optional. The salted almonds may give you all the salt that you need.
- Black Pepper – Also season for your taste buds when adding pepper.
See recipe card for quantities.
How To Make Almond Pesto
You’re going to love the ease of this simple pesto recipe! Just two simple steps are all that you have to do.
Step 1: Add the ingredients (except the oil) to a food processor.
Step 2: Process until finely chopped.
Step 3: Slowly add the oil in a steady stream through the pour spout while the machine is running. If this isn’t possible you can add the oil a little at a time and stop the machine in between to add more.
Step 4: Store the basil almond pesto recipe in the fridge until you’re ready to use.
Variations & Substitutions
- Roasted almonds – If you’re not a fan of salted almonds or just don’t have any in the house, you can use unsalted almonds instead. It is ideal to toast raw almonds in the oven first to bring out their flavor.
- Sunflower seeds – I use these in my Nut Free Pesto.
- Pecorino cheese – If you’re a fan of this type of cheese, this can add great flavor to the pesto. Use this instead of the natural yeast.
- Garlic – Toss in a couple raw garlic cloves or even more roasted garlic for a boost of flavor.
- Dressing – Turn this into Pesto Salad Dressing with my easy recipe.
- Pesto Sauce – To make pesto sauce heat a few ounces of room temperature cream cheese in a saucepan over medium-low until it melts and then stir in some pesto. Thin with heavy cream, if desired.
- Lemon – Add the zest of a lemon for a delicious lemon pesto.
Common Questions
It should stay good for up to a week in an airtight container or small jar in the refrigerator or up to 6 months in the freezer.
You can freeze this simple pesto recipe for later. Freeze it in ice cube trays and then pop out the cubes and store them in a freezer bag. You can then defrost just the amount needed.
The easiest way to unthaw pesto from the freezer is to just remove it and place it in the fridge. It will thaw quickly that way and still be nice and cool and ready to use.
The great thing about nuts is that almost any variety works well in classic basil pesto. I love using almonds, hence this recipe, but don’t overlook walnuts, pecans, or pistachios as well!
Pine nuts are also a really popular nut to use, and are used in traditional basil pesto.
Some people may not like the flavor of basil so using other herbs or greens can be used instead. I like to use kale or spinach in place of basil and then I just add in other spices and seasoning to add flavors. Cilantro, parsley, and arugula are nice choices for fresh herbs as well. We also like to make this Oregano Pesto Recipe.
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Almond Pesto
Ingredients
- 1 cup fresh basil packed
- 3/4 cup light olive oil
- 1/2 cup roasted salted almonds
- 1/4 cup nutritional yeast or grated pecorino romano cheese
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Combine the ingredients in a food processor and pulse until smooth.
- Store in the refrigerator for up to a week or the freezer for up to 6 months.
Notes
Nutrition
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Originally Published October 4, 2021. Revised and Republished July 1, 2025.
Easy, fresh, and delicious! We used it on grilled veggies and chicken. Thanks for sharing!
Homemade pesto is SO GOOD. We added some of this to our pizza last night and it was *chef’s kiss*
One of the simplest most flavorful condiments. It enhances meat, vegetables, pizza, etc. So versatile. Thanks for sharing your recipe!