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homemade almond pesto in a jar

Almond Pesto

Make delicious homemade pesto using toasted almonds, fresh basil, garlic, parmesan cheese, and olive oil that you can use on pizza, pasta, as a dipping sauce, and more!
5 from 18 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings
Calories: 116kcal
Author: EmilyFabulous

Equipment

Ingredients

  • ¼ cup toasted almonds
  • 3 cloves garlic
  • 1 ½ cups fresh basil leaves
  • ¼ cup parmesan cheese
  • ½ cup olive oil
  • salt and pepper to taste

Instructions

  • If your almonds are not toasted yet, you can quickly toast them on the stove or in the oven. For the stovetop, place the nuts in a dry skillet and heat over medium heat for 4 to 5 minutes. For the oven method, preheat the oven to 350°F degrees and bake the nuts on a baking sheet for 7 to 8 minutes.
  • Place the garlic cloves, parmesan cheese, almonds, basil, salt, and pepper in a food processor or blender. Pulse/process until everything is combined and starts to look like a paste. Scrape down the sides if needed to get everything together.
  • Slowly drizzle in the olive oil as you continue to process. You can also add the olive oil in batches to combine. Check for taste and add more salt if needed.
  • Store in a sealed container in the refrigerator for up to a week or freeze for later. Enjoy!
    homemade almond pesto in a mason jar

Video

Notes

  • Store this pesto in the refrigerator in a sealed container for up to a week.
  • You can freeze this pesto in a freezer-safe container for up to 6 months. Make sure to leave some room at the top of your container so the pesto can expand.
  • You can sub raw almonds for toasted almonds. 

Nutrition

Serving: 1tbsp | Calories: 116kcal | Carbohydrates: 1.1g | Protein: 2g | Fat: 12.2g | Saturated Fat: 2.1g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 0.1g | Calcium: 52mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.