Description
This Basil and Almond Pesto is fresh, creamy, and bursting with Mediterranean flavor. Made with sweet basil, toasted almonds, Parmesan cheese, garlic, and extra virgin olive oil, this easy homemade pesto comes together in just 15 minutes. Perfect for pasta, sandwiches, grilled vegetables, or as a dip, it’s a simple yet elegant sauce that transforms everyday meals into something special.
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 1/2 cup raw almonds
- 2 garlic cloves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Toast the almonds in a dry pan over medium heat for 3–4 minutes until fragrant. Let them cool completely.
- Add the cooled almonds to a food processor and pulse until finely chopped.
- Add the garlic cloves and pulse again until combined.
- Add the fresh basil leaves and pulse until the mixture begins to break down.
- Add the grated Parmesan cheese, salt, and pepper.
- With the processor running, slowly drizzle in the olive oil until smooth but slightly textured.
- Add the lemon juice and pulse briefly to combine.
- Taste and adjust seasoning if needed. Serve immediately or store properly.
Notes
Lightly toasting the almonds enhances their flavor. For a dairy-free version, replace Parmesan with nutritional yeast. Store pesto in a sealed jar in the refrigerator for up to 5 days with a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for longer storage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg