Just four simple ingredients are all that you need to make this simple Almond Pesto. This simple sauce pairs perfectly with most vegetables and creates a light and refreshing flavor to any side dish recipe or main entree. 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. I just find such comfort knowing that I can create an amazing sauce that won't wreak eating low carb that literally tastes like it's a true treat.
I love the flavoring that the roasted salted almonds add to this dish. It really does add just as much flavor (if not more than) as the pine nuts used in traditional pesto.
While I love to add this almond basil pesto to the top of fresh garden tomatoes, I also think that this would be great on salads, lettuce wraps, and really any other type of veggies, too.
I'm also excited to pair this up with some smoked gouda as well to get a truly nutty flavor and smoked taste!
This recipe is great for any time of year. I love pairing it with in-season veggies during the summer or using it as a way to add flavoring to chicken or other meat recipes during the cool months of the year.
- 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 oil is what gives it that texture that you can pour and enjoy.
- Roasted salted almonds - 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 this to be dairy-free or vegan, 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.
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 stream in the oil 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 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 them in the oven first to bring out their flavor.
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 clove or two of raw garlic or even more roasted garlic for a boost of flavor.
How long does this almond pesto recipe stay good to use?
As long as you store it in your fridge, it should stay good for up to a week in the refrigerator or up to 6 months in the freezer.
Yes, you read that right! You can freeze this simple pesto recipe for later which means that it's a simple way to plan ahead and have a tasty pesto recipe that's good to go. Freeze it in an ice cube tray and then pop out the cubes and store them in a plastic zipper bag. You can then defrost just the amount needed.
How do you unthaw frozen pesto?
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.
What nuts are good in pesto?
The great thing about nuts is that almost any variety works well in 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, too.
How do you fix bitter pesto?
Sometimes pesto can have a bitter taste but that doesn't mean that you should throw out the dish. This can happen if the basil plant began to flower before the leaves were picked. Try adding in a bit more cheese or even some more nuts to help balance out the flavorings and taste.
What can you use instead of basil in 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 almond pesto as well.
Can I add water to pesto?
Nope, don't do it! Add some extras of the other ingredients but you don't want to add water. This will make it become too thin and will tone down the flavor, which is the opposite of what you want.
- 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.