By Lori Walker, MS, RD | Published on March 9, 2023 | Last Updated on November 13, 2023
Almond pesto is a delicious and flavorful condiment made with fresh basil, toasted almonds, garlic, pecorino cheese and extra-virgin olive oil.
The combination of these ingredients creates an aromatic, nutty flavour that enhances the taste of many dishes. Almond pesto can be used as a dip for vegetables or crackers, spread on toast or sandwiches, stirred into soups or pasta dishes for added flavour, or enjoyed as a straight condiment.
It’s quick and easy to make at home and only requires a few pantry staples! In this article, we’ll share the easy steps to make almond pesto. So, stay with us!
What does it taste like?
Almond pesto has a rich nutty flavour from the toasted almonds combined with the sharpness of the pecorino cheese. The basil lends a bright and fresh herbal note that blends nicely with the garlic and olive oil, creating a delicious balance of flavours.
How did I first get introduced to the almond pesto?
I was first introduced to almond pesto when I ordered a pasta dish at a local Italian restaurant. It had an incredible flavour that was unlike anything else I’d ever tasted, so I asked for the recipe and it turns out they made it with almond pesto! Ever since then, I’ve been hooked on this unique condiment.
How to make almond pesto?
Making almond pesto is quick and easy! Simply combine all the following ingredients in a food processor and blend until everything is well combined and smooth.
Ingredients
- ⅓ cup toasted almonds
- 1 tsp kosher salt
- 2 cups fresh basil leaves packed, about 1 ½ ounces
- 2 ounces of grated pecorino cheese
- 1 clove garlic
- ½ cup extra virgin olive oil
Step by Step Instructions
Step 1
Place the basil leaves, garlic clove, toasted almonds and grated pecorino cheese in a food processor. Pulse until all ingredients are finely chopped.
Step 2
Add the salt and olive oil and blend on high speed for 1-2 minutes until everything is well combined and smooth.
Step 3
Taste and adjust seasoning as desired (more salt or olive oil).
Step 4
Serve immediately with pasta or store in an airtight container in the fridge for up to 3 days.
Tips
• For a vegan version of this pesto, replace the pecorino cheese with nutritional yeast or vegan parmesan cheese.
• If you don’t have a food processor, you can use a mortar and pestle to make the almond pesto.
• If storing in the fridge, drizzle with extra olive oil over the top to help preserve the colour and texture of the pesto.
Almond Pesto Recipe
Equipment
- Blender
- knife
Ingredients
- 1 ounce grated pecorino cheese bringing a tangy and slightly salty element to the pesto, contributing to a rich and cheesy sauce-like consistency, adding depth and complexity to your dishes.
- 3 tablespoons toasted almonds adding a delightful crunch and a rich nuttiness to the pesto, creating a harmonious texture and enhancing its overall taste.
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine salt enhancing the flavors of the pesto, balancing the taste and bringing out the natural sweetness of the basil and the other ingredients.
- 1/4 cup extra virgin olive oil providing a smooth and velvety texture to the pesto, infusing it with a luscious richness, and allowing all the flavors to blend together harmoniously.
- 1/2 clove garlic see recipe note #2, infusing the pesto with a pungent and savory taste, adding a depth of flavor and a delightful aroma.
- 1 cup fresh basil leaves packed about 0.75 ounces, providing a vibrant and aromatic herbaceous flavor to the pesto, adding a fresh and invigorating element to your dishes.
Instructions
- Place the basil leaves, garlic clove, toasted almonds and grated pecorino cheese in a food processor. Pulse until all ingredients are finely chopped.
- Add the salt and olive oil and blend on high speed for 1-2 minutes until everything is well combined and smooth.
- Taste and adjust seasoning as desired (more salt or olive oil).
- Serve immediately with pasta or store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition Information
Servings: 16 tbsp
Calories: 91kcal
Carbohydrates: 1g
Protein: 2g
Fat: 9g
Saturated fat: 2g
Cholesterol: 4mg
Sodium: 188mg
Potassium: 33mg
Fibre: 1g
Suger: 1g
Vitamin A: 173IU
Vitamin C: 1mg
CaInformation
Iron: 1mg
What to serve with almond pesto?
Almond pesto is great served with any type of pasta or as a spread on bruschetta or sandwiches. It’s also deliciously stirred into soups and salads for additional flavour.
How to store leftover almond pesto?
Any leftover almond pesto can be stored in an airtight container in the refrigerator for up to 3 days. To help preserve the colour and texture of the pesto, drizzle with a little extra olive oil before storing.
Can pregnant women eat this?
Yes, almond pesto is safe for pregnant women to eat as long as they are following a healthy diet that includes fresh produce and other whole foods. However, you should check with your doctor if you have any concerns about eating certain ingredients during pregnancy.
FAQs
What type of almonds should I use?
For best results, use raw or roasted blanched almonds for this recipe.
Can I use different types of nuts?
Yes, you can substitute other types of nuts, such as walnuts or pine nuts, in this recipe. However, keep in mind that the flavour profile may be slightly different.
Wrapping Up
Thank you for reading this guide on almond pesto recipe. I hope you’ve found this guide helpful!
Almond pesto is a delicious and easy way to add flavour to your favourite dishes! With just a handful of simple ingredients and a few minutes of time, you can make a flavorful pesto that can be enjoyed in many different ways.
Be sure to follow the tips and advice above for the best results! If you love the recipe, feel free to share it with your friends.
Sharing is caring!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
