Almond Pesto

This variation on a traditional basil pesto uses roasted almonds in the place of pine nuts for a subtle earthy flavor. It is simple to make and so versatile. I have tried it on everything from eggs to an upscale charcuterie board (highly recommended!)

This pesto can be garlic forward, so if you are a fan of all things garlic like me, this recipe is for you. I personally enjoy two medium to large cloves.

If you are bit sensitive, try adding one clove first and then adding another if you would like more garlic flavor.

What You'll Need

Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.

• Fresh Basil
• Fresh Garlic
• Parmesan Freshly grated is best, but a package of grated parm will work. Pecorino would also be excellent.
• Olive Oil High quality extra virgin olive oil is worth the investment. I suggest buying smaller bottles to ensure freshness and quality for the life of the oil.
• Roasted Almonds Unsalted roasted almonds are my preference so that you can control the amount of salt in the dish.
• Kosher Salt My favorite is Diamond Crystal kosher salt. It has a less concentrated level of saltiness than table salt because it is shaped into small flakes rather than compact grains, making it harder to oversalt food.

You can also roast your own! Preheat the oven to 350°F. Toss the almonds with olive oil and place on a baking sheet. Then roast until you can begin to smell them, 15 to 20 minutes. Stick close by after about 10 minutes and check often as they can burn easily.

How to Make

• Measure out your ingredients
• Blend in a food processor or high speed blender
• That's it!

Variations

This recipe is already a variation of the traditional basil pesto with pine nuts. I love a traditional pesto, but this recipe has a subtle warmth and earthiness from the roasted almonds. It is also a bit less expensive (pine nuts can be pricey).

You can try this recipe with different nuts to see what you like best. Walnut or cashew pesto would be lovely.

You could also mix up your greens and add some spinach for a milder flavor or arugula for something more peppery.

How to Store

You can store your pesto in a jar or other airtight container in the fridge for about a week. It can become a darker green when stored. Just mix in a tiny bit of lemon juice or hot water to revive the green color.

Alternately, you can store it in the freezer for up to 6 months.

How to Make this a Meal

You can serve this pesto in so many ways!

Try these suggestions:

• Alongside some Roasted Cherry Tomatoes on the Vine with toasted bread and an assortment of cheeses for a gathering or easy dinner
• Spread onto a Marinated BLT with Chicken
• Dolloped on this delicious Margherita Pizza
• In pasta, like this Aglio Olio e Peperoncino
• Mixed into salad
• Spooned into minestrone or other soups, like this Chicken Pastina Soup or this Instant Pot Chicken Stew
• Served as a part of a charcuterie board
• Dolloped on a protein like pork chops, steak, Italian Chicken Cutlets, or Cast Iron Chicken
• Mixed into scrambled eggs or spread on a plate under a fried egg with some bacon and toast for a breakfast-for-dinner night

I could eat this pesto on just about anything. Let me know if you come up with other ideas for serving!

Recipes You'll Love

Try this pesto with some Roasted Cherry Tomatoes on the Vine.

Spread onto a Marinated BLT with Chicken.

For another great twist on pesto, try this Carrot Top Pumpkin Seed Pesto.