Basil Pesto with Almonds (Pesto Without Pine Nuts)

Fresh basil is incomparable, and when you have a surplus from the garden, this Basil Pesto with Almonds is a perfect way to preserve that bright flavor. This version skips pine nuts and uses almonds instead — it’s economical, convenient, and just as delicious. Use it as a sauce for pasta or pizza, a spread for sandwiches and bagels, or a flavorful addition to dips, dressings, and meatballs. It’s especially popular in summer but works year-round.

basil pesto with almond in a black dish with almonds, basil, garlic and lemon surrounding the dish

About This Recipe

A friend shared a pine-nut-based pesto years ago, and I adapted it by replacing pine nuts with raw whole almonds. Almonds keep well in the pantry or freezer and give the pesto a pleasant, slightly different nuttiness without overpowering the fresh basil. The result is a vibrant, economical basil pesto that’s quick to make and versatile in the kitchen.

Ingredient Notes

Key components that shape the flavor and texture:

Olive oil: Extra virgin olive oil gives a rich, fruity flavor and bright color. A lighter olive oil will produce a milder tone but still works.
Almonds: Use whole raw (natural) almonds. Lightly toasting them enhances the nuttiness if you prefer a deeper flavor.
Lemon juice: Fresh lemon juice adds acidity and brightness — don’t substitute bottled if you can avoid it.

homemade basil pesto in a jar with lemon, garlic, basil and almond

Top Tip

If you buy almonds in bulk, store extras in the freezer to keep them fresh longer.

Step-by-Step: How to Make Almond Basil Pesto

Lemon being juiced with a manual juicer.

Juice one whole lemon.
Place the lemon juice and all remaining ingredients into the bowl of a food processor.
Blend on high until smooth, about 1 minute. For a chunkier pesto, pulse until combined; for a creamier texture, blend longer.

Basil pesto blended in bowl of food processor.

Ingredients

½ cup olive oil
½ cup raw whole almonds
⅔ cup fresh basil leaves
Juice of 1 whole lemon
¼ cup water
2 cloves fresh garlic
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons Parmesan cheese (optional)

Equipment

A food processor works best for this pesto. A handheld or manual citrus juicer is useful for extracting fresh lemon juice.

Expert Recipe Tips

Use fresh basil: Basil loses vibrancy quickly after picking. For the brightest color and flavor, use leaves the same day you harvest them.
Toast almonds carefully: Toast raw almonds in a dry skillet for 3–4 minutes to add warmth and depth. Cool before blending.
Adjust texture: Add olive oil gradually if you prefer a thicker spreadable pesto. Blend longer for a smooth finish or pulse for a rustic texture.
Season at the end: Parmesan adds saltiness, so taste your pesto before adding extra salt.
Prevent browning: Store pesto with a thin layer of olive oil covering the surface or press plastic directly onto the pesto to reduce oxidation.
Chill tools: Refrigerating your food processor bowl and blade briefly before blending helps keep the basil cooler and retains color.
Freeze in portions: Make a double batch when basil is abundant. Freeze in ice cube trays and thaw small portions as needed.
Save pasta water: If serving with pasta, reserve a little cooking water; mixing it with pesto helps the sauce cling to the noodles.

Storage

Keep pesto in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in ice cube trays or small containers for up to 3 months; omit Parmesan before freezing and stir it in after thawing for best texture.

Serving Suggestions

This almond basil pesto is extremely versatile:

Toss with warm pasta (spaghetti or short shapes) — add a splash of reserved pasta water for a silky coating.
Spread on sandwiches, bagels, or toast.
Use as a sauce for pizza instead of tomato sauce.
Mix into dips or salad dressings for extra flavor.
Stir into meatball mixtures or dollop over grilled chicken and eggs.
Bake into savory breads or use as a finishing condiment for roasted vegetables.

pesto on spaghetti noodles with more pesto (in black container in background)

Recipe FAQs

Can I use roasted almonds instead of raw?: Yes. Roasted almonds add a deeper, nuttier flavor. Choose unsalted roasted almonds to avoid excess salt.
Can I make this pesto vegan?: Yes. Replace Parmesan with a vegan Parmesan alternative or nutritional yeast to keep a savory, umami note.
Can I use a blender instead of a food processor?: Yes — a high-powered blender will work but may require stopping to scrape the sides more frequently.

basil almond pesto on bagel with a jar of pesto in the background

Yield and Nutrition

This recipe yields about 12 servings (2 tablespoons per serving). Nutritional estimates per serving: approximately 117 kcal, 12 g fat, 1 g protein, 2 g carbohydrates. These values are approximate and will vary depending on exact ingredients used.

If you enjoy fresh basil and want a simple, economical pesto that skips pine nuts, this Basil Pesto with Almonds is an easy, flavorful choice. It’s quick to prepare and adapts to many meals — from everyday pasta to sandwiches and beyond.