Basil and Toasted Almond Pesto

Kathy W


Always grow basil hanging baskets every year. Always have more than I can use. This is a great way to use it. You can use it right away or freeze it for later.

Add this to pasta and serve with a salad. Makes a simple, but delicious meal.

You can also use it as spread on sandwiches or a dip for veggies.

Pine nuts are usually used to make pesto, but they have become very expensive. Slivered or blanched almonds are a lot less pricey and the taste is not a lot different, especially if you toast them. (You can also use walnuts or pecans, but they are stronger in flavor than pine nuts)

★★★★★ 1 vote
1/2 cup or so
No-Cook or Other


1 c
basil leaves
1 clove
2 Tbsp
slivered almonds, toasted
1/2 tsp
fresh ground pepper, if desired
1/4 c
olive oil
1/4 c
parmesan cheese

How to Make Basil and Toasted Almond Pesto


  • 1Place garlic and almonds in food processor (I use my mini processor). Pulse until rough chopped.
  • 2Add salt, pepper, if desired, and half of the basil. Pulse until chopped.
  • 3Add rest of the basil and pulse until chopped.
  • 4Drizzle in about half of the oil and process to blend. Add rest of the oil and parmesan and process until well blended. Check seasonings. Add a little more oil if needed and blend to mix.

Printable Recipe Card

About Basil and Toasted Almond Pesto

Course/Dish: Dips, Other Sauces, Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy