Almond Basil Pesto
This bright green pesto swaps traditional pine nuts for toasted almonds, adding a slightly sweet, nutty depth. Fresh basil and lemon keep it lively and perfect for spring. It’s versatile, elegant, and beautifully aromatic.
Servings 1 cup
Calories 190kcal
Ingredients
- 1 cup whole raw almonds
- 2 cups fresh basil leaves packed
- ½ cup freshly grated Parmesan cheese
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
- 1️⃣ Toast Almonds
- In a dry skillet over medium heat, toast almonds 3–5 minutes until fragrant and lightly golden.
- Cool completely.
- 2️⃣ Blend Base
- In a food processor, pulse almonds and garlic until finely chopped.
- 3️⃣ Add Herbs & Cheese
- Add basil, Parmesan, lemon juice, zest, salt, and pepper.
- Pulse until combined.
- 4️⃣ Stream in Oil
- With processor running, slowly drizzle in olive oil until smooth and creamy.
- Scrape down sides as needed.
- Adjust salt or lemon to taste.
Notes
📊 Approximate Nutrition (Per 2 Tbsp Serving)
Calories: ~190
Total Fat: 18 g
Saturated Fat: 3 g
Cholesterol: 5 mg
Sodium: 120 mg
Total Carbohydrates: 3 g
Fiber: 1 g
Sugars: 0 g
Protein: 5 g
(Values are estimates and may vary by ingredient brand.)
🌸 Beautiful Ways to Serve
• Toss with warm pasta
• Spoon over grilled shrimp or salmon
• Spread on crostini with burrata
• Swirl into spring vegetable soup
• Drizzle over roasted asparagus
• Spoon over grilled shrimp or salmon
• Spread on crostini with burrata
• Swirl into spring vegetable soup
• Drizzle over roasted asparagus
