July 28th, 2014

Almond Basil Pesto

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If I had to choose a favorite herb to grown in my garden, it would have to be basil. And one of my favorite things to make with fresh basil is this Almond Basil Pesto.

Almond Basil Pesto

I often find myself with an over-abundance of fresh basil about this time of year, and that’s when I like to whip up a batch of fresh pesto.

Pesto is so versatile! You can use it as a sandwich spread or pizza sauce, and these Roasted Pesto Potatoes are one of my family’s favorite side dishes.

I’ve had great success freezing pesto too. I put it in small plastic containers and enjoy fresh basil all winter long.

Traditionally pesto is made with pine nuts, but I usually use almonds, since that’s what I’m most likely to have on hand, and they tend to be a bit less expensive.

But you can certainly substitute pine nuts in this recipe if you’re a pesto purist!

Almond Basil Pesto

Preparation 10 mins Total Time 10 mins


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic. chopped
  • 1/4 cup slivered almonds
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 to 2/3 cup olive oil
  • Salt and pepper, to taste


  1. Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.
  2. With the food processor running, gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste,
  3. Store in an air-tight container and refrigerate for up to one week, or freeze for up to three months.

Recipe Notes

Makes about 1 cup.

1 review

Who Dished It Up First: Adapted from Food Network.




  1. Sarah Brock says:

    This looks delicious! I conjured up a kale/pistachio pesto this summer that was pretty tasty- I think I’m diggin the nuts in pesto for some texture- I’ll definitely try this one

  2. Since I’m obsessed with cilantro these days, I substituted cilantro for the basil and it was perfect!


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