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Almond Pesto

Kelly Jensen
This almond pesto sauce is made with fresh basil, almonds, garlic, parmesan cheese, and olive oil.  This 5 minute sauce is great with pasta or garlic bread.  A big batch of this tasty, creamy sauce sure goes a long way.  I mix it in with pasta and add a scoop to my risotto or toast for a fresh burst of herbs and spices.
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dressing, Sauce
Cuisine American, Italian
Servings 8 servings
Calories 227 kcal

Equipment

  • Food Processor

Ingredients
  

  • 2 cups basil fresh
  • 3/4 cup almonds raw and unsalted
  • 3 cloves garlic
  • 2 tablespoons lemon juice about 1 lemon
  • 1/2 cup parmesan cheese
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • 1/3 cup water
  • 1/2 cup olive oil

Instructions
 

  • Toast your almonds -In a large pan, toast the almonds for about 5 minutes over low to medium heat until they warm and begin brown around the edges.  Turn off heat and transfer nuts to a bowl to cool.
  • In the food processor combine fresh basil, toasted almonds, garlic, lemon juice, parmesan cheese, red pepper flakes, and water.  Pulse on high, and stream in the olive oil while the pesto is mixing.
  • Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in 1 tablespoon of additional water at a time until the pesto reaches your preferred consistency.
  • Transfer the pesto to a dish and garlic with extra basil if desired. Toss with fresh cooked pasta, spread on garlic bread, or enjoy with a burrata salad.

Video

Nutrition

Calories: 227kcalCarbohydrates: 4gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 5mgSodium: 111mgPotassium: 137mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 3mgCalcium: 105mgIron: 1mg
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