Authentic Almond Basil Pesto Recipe – Easy Homemade Guide

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Basil Pesto Recipe – Easy Homemade Guide

Hey everyone! I’m so excited to share this almond basil pesto recipe with you. It’s a little twist on the classic, and honestly? It’s become my go-to. I first stumbled upon this version while trying to recreate a pesto I had in a small Italian trattoria during my travels, and the almond flavour just stuck with me. It’s incredibly fresh, vibrant, and comes together in minutes. Let’s get cooking!

Why You’ll Love This Recipe

This almond basil pesto is a game-changer. It’s bursting with flavour, so much easier to make than you might think, and a fantastic way to use up fresh basil from your garden (or the farmer’s market!). Plus, swapping almonds for pine nuts makes it a little more budget-friendly without sacrificing any of that delicious pesto goodness. It’s perfect for a quick weeknight pasta dish, a flavourful spread for sandwiches, or even a dip with some crusty bread.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing pesto:

• 2 cups fresh basil leaves
• ¼ cup almonds
• ⅓ cup extra virgin olive oil
• 2 garlic cloves
• 4 black peppercorns (optional)
• ⅛ teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Almonds: Traditionally, pesto is made with pine nuts, which can be quite expensive. Almonds offer a lovely, slightly sweeter flavour and a wonderful texture. They’re a fantastic regional variation, especially popular in parts of Italy and a great way to make pesto more accessible.
• Basil: Fresh basil is key. Look for bright green leaves that aren’t wilted or bruised. Genovese basil is the classic choice, but any sweet basil will work beautifully.
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil will give your pesto a rich, fruity flavour. I prefer a robust, slightly peppery olive oil for pesto.

Step-By-Step Instructions

Alright, let’s make some pesto! It’s seriously simple.

1. First, lightly roast the almonds in a dry skillet over low heat for 2-3 minutes. Keep a close eye on them – you want them lightly toasted, not burnt! Let them cool completely.
2. Pop the cooled almonds into a food processor and grind them coarsely. You don’t want a fine almond flour, just a nice, slightly chunky texture.
3. Now, add the basil leaves, garlic cloves, peppercorns (if using), and salt to the food processor.
4. With the processor running, slowly drizzle in the olive oil. Pulse until everything is combined and you have a smooth, vibrant green pesto. You might need to scrape down the sides a couple of times.
5. Transfer your beautiful pesto to a clean jar. Pour a thin layer of olive oil over the top – this helps to preserve the colour and freshness. Refrigerate for up to a week.

Expert Tips

Here are a few things I’ve learned over the years to make the best pesto:

• Chill your food processor bowl: This helps keep the pesto cool and prevents the basil from oxidizing too quickly.
• Don’t over-process: Over-processing can make the pesto bitter. Pulse until just combined.
• Taste and adjust: Everyone’s palate is different! Feel free to add more salt, pepper, or garlic to suit your taste.

Variations

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

• Vegan Adaptation: Swap the almonds for sunflower seeds and add 1-2 tablespoons of nutritional yeast for a cheesy flavour.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients if you’re using pre-ground almonds.
• Spice Level: Add a pinch of red chili flakes for a little kick. My friend, Priya, loves adding a whole green chili for a serious flavour punch!
• Uses Beyond Pasta: Don’t limit yourself to pasta! This pesto is amazing spread on sandwiches, as a dip with veggies, stirred into scrambled eggs, or even as a marinade for chicken or fish.

Serving Suggestions

This pesto is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• Tossed with your favourite pasta (trofie and linguine are classic choices).
• Spread on crusty bread with some fresh mozzarella.
• Served with grilled chicken or fish.
• As a dip for vegetables or pita bread.

Storage Instructions

To keep your pesto fresh for as long as possible:

• Store in an airtight jar in the refrigerator for up to a week.
• Make sure the pesto is completely covered with a layer of olive oil to prevent browning.
• You can also freeze pesto in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag.

FAQs

Got questions? I’ve got answers!

• What is the best type of basil to use for pesto? Genovese basil is the traditional choice, but any sweet basil will work well.
• Can I use pre-ground almonds? You can, but the flavour and texture won’t be quite as good. I highly recommend using whole almonds and grinding them yourself.
• How can I prevent the pesto from browning? Covering the pesto with a layer of olive oil and storing it in an airtight container will help prevent browning.
• Can this pesto be frozen? Yes! Freeze it in ice cube trays for easy portioning.
• What are some creative ways to use almond basil pesto? Beyond pasta, try it in sandwiches, dips, marinades, or even stirred into soups!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!