Authentic Almond-Basil Pesto Pasta Recipe – Easy Italian Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Almond-Basil Pesto Pasta Recipe – Easy Italian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavorful meal that doesn’t take forever to make. This almond-basil pesto pasta is exactly that – a burst of fresh Italian flavors that comes together in under 30 minutes. I first made this when I was craving something bright and summery, and it’s been a family favorite ever since! It’s seriously good, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This isn’t just another pesto pasta recipe. The toasted almonds add a lovely depth of flavor you won’t find in traditional pine nut pesto. It’s quick, easy, and incredibly satisfying. Plus, it’s a fantastic way to use up a bunch of fresh basil from your garden (or the farmer’s market!). Honestly, who doesn’t love a good pasta night?

Ingredients

Here’s what you’ll need to whip up this amazing pesto pasta:

• 1/4 cup almonds (about 30g)
• 2 garlic cloves
• 2 cups fresh basil leaves (packed – about 30g)
• 1/3 cup extra virgin olive oil (about 80ml)
• 1/8 teaspoon salt (about 0.5g)
• 4-5 whole black peppercorns
• 2 cups fusilli or macaroni pasta (about 200g)
• 1 teaspoon salt (for pasta water – about 5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Basil Varieties & Freshness

Fresh basil is key here. Genovese basil is the classic choice for pesto, but Thai basil can also be fun for a slightly different twist. Make sure your basil leaves are vibrant green and haven’t started to wilt.

The Importance of Good Olive Oil

Don’t skimp on the olive oil! A good quality extra virgin olive oil will really shine through in the pesto. Look for one with a fruity aroma and a slightly peppery finish.

Almond Selection & Toasting

I love using almonds in this pesto – they’re more affordable than pine nuts and add a lovely nutty flavor. Toasting them brings out even more flavor. We’ll get to that in the instructions!

Regional Italian Pesto Variations

Did you know pesto isn’t just from Genoa? Different regions in Italy have their own variations! Some use walnuts instead of almonds, or add a touch of lemon juice for brightness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast those almonds. Place them in a dry pan over low heat for 2-3 minutes, stirring frequently, until they’re fragrant and lightly golden. Be careful not to burn them! Once toasted, coarsely blend them.
2. Now, into your food processor! Add the basil, garlic, toasted almonds, salt, and peppercorns.
3. Start blending, and slowly drizzle in the olive oil until everything comes together into a smooth, vibrant green pesto. You might need to scrape down the sides a few times.
4. While the pesto is blending, get a large pot of salted water boiling. Add the pasta and cook according to package directions until al dente. Remember to salt the water generously – it’s the only chance to season the pasta itself!
5. Once the pasta is cooked, drain it well.

6. Toss the hot pasta with the pesto sauce until it’s evenly coated. Add a splash of pasta water if it seems too thick.

7. Garnish with vegetarian parmesan cheese (if using) and serve immediately. It’s delicious warm or chilled!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go – it should have a slight bite.
• If your pesto is too thick, add a tablespoon or two of pasta water to thin it out.
• Taste and adjust the seasoning as needed. You might want to add a little more salt or pepper.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pesto Pasta

Skip the parmesan cheese! It’s just as delicious without it. You can also add a tablespoon of nutritional yeast for a cheesy flavor. My vegan friend swears by this trick!

Gluten-Free Pesto Pasta

Simply use your favorite gluten-free pasta. There are tons of great options available now – chickpea pasta is a personal favorite.

Spice Level Adjustment (Chili Flakes)

Add a pinch of red pepper flakes to the pesto for a little heat. My husband loves a spicy kick!

Summer/Winter Adaptations (Using Different Basil)

In the winter, when Genovese basil isn’t as readily available, you can use a mix of basil and spinach for a similar flavor.

Serving Suggestions

This pesto pasta is fantastic on its own, but it also pairs well with:

• A simple green salad
• Grilled chicken or fish
• Roasted vegetables

Storage Instructions

Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. To prevent oxidation, drizzle a thin layer of olive oil over the top before sealing. You can also freeze pesto in ice cube trays for longer storage.

FAQs

Let’s answer some common questions!

What kind of pasta works best with almond-basil pesto?

Fusilli and macaroni are great because the sauce clings to the ridges. But honestly, any short pasta shape will work well!

Can I make pesto ahead of time and store it?

Yes! Pesto can be made a day or two in advance and stored in the refrigerator.

How do I prevent the pesto from oxidizing and turning brown?

Drizzle a thin layer of olive oil over the top of the pesto before storing it. This helps to protect it from the air.

What is the best way to toast almonds for pesto?

Low and slow is the key! Toast them in a dry pan over low heat, stirring frequently, until fragrant and lightly golden.

Can I use other nuts besides almonds in this pesto recipe?

Absolutely! Walnuts, cashews, or even pistachios would be delicious.

Is vegetarian parmesan cheese a good substitute for regular parmesan?

It’s a great option for vegetarians! The flavor is similar, but it might not have the same sharpness as traditional parmesan.