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pesto in a small glass bowl

Almond Pesto

  • Author: Jenny Meier | Kitchen Skip blog
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 1/2 to 2 cups 1x
  • Diet: Vegetarian


Almond pesto has a delicious nutty flavor from toasted slivered almonds blended with fresh basil leaves, parmesan, garlic and olive oil. 



  • ¼ to 1 cup dry roasted, unsalted slivered almonds (*see notes below about the amount of almonds)
  • 1 cup grated parmesan cheese (I often use less expensive Grana Padano)
  • 1 or 2 cloves garlic (depending on how much you like garlic)
  • A large bunch of fresh basil leaves (120 grams/4 ounces)**
  • 3/4 cup extra virgin olive oil 
  • Salt, to taste

**Trader Joe’s sells 4 ounce plastic containers of basil. A “large” bunch of basil is enough to almost fill the food processor bowl to the top when the basil leaves are loosely piled on top of the blended almonds and parmesan. 


  1. In a food processor, blend the almonds, grated cheese and garlic until very finely ground.
  2. Add the basil.
  3. With the blade running, slowly pour in the olive oil while blending the basil leaves. Process the pesto until it reaches a consistency you like. You can make it thicker with more texture, or blend it longer for a smoother texture. You'll need to stop and scrape down the sides a few times.
  4. Add salt to taste. 


How Many Almonds Should You Add? Traditional pesto usually adds only a tablespoon or two of nuts. I tend to like more when I'm making almond pesto. You can decide what you like. If you're making this pesto for the first time, start with 1/2 cup slivered almonds and see how you like it. 

Make It How You Like It: Don't worry too much about following the ingredient amounts exactly. You can add a little less cheese, or more olive oil, and more or less basil and the pesto will still be delicious. 

  • Category: Pasta
  • Method: Blend
  • Cuisine: Italian American

Keywords: almond pesto, basil pesto, pesto