This homemade almond pesto recipe is easy to make with simple ingredients. Blend fresh basil and roasted almonds with olive oil, lemon juice, nutritional yeast, salt, and pepper for a fresh, vibrant, and nutty sauce.
This pesto recipe with almonds is a fun twist on classic basil pesto. Holding true to the traditional version, we’re still using fresh basil, but swapping in almonds for pine nuts, and nutritional yeast for cheese.
If you enjoy this recipe, try my dairy free pesto and kale pesto next!
Why you'll love this easy pesto
- Quick and easy to make
- Super versatile
- Uses common ingredients
- Can be used in a variety of ways
Ingredient notes
Almond basil pesto is fresh, with a herbaceous nutty flavor. My favorite thing about this sauce is the great texture and heartiness. It’s creamy with a soft bite. You’ve gotta try it yourself!
- Fresh basil leaves: One of the main ingredients! If you don't have enough, add a bit of spinach, kale, or arugula to supplement.
- Almonds: I suggest using unsalted or lightly salted roasted whole almonds.
- Olive oil: Use a high quality extra virgin olive oil! You can really taste the difference in recipes like this that only call for a handful of ingredients.
- Lemon juice: Fresh lemon juice is best and adds a nice brightness to the pesto sauce.
- Nutritional yeast: Nooch is used as a substitute for parmesan cheese. It has a slightly cheesy, nutty taste.
- Salt and pepper: Brings everything together and enhances the overall flavor.
How to make vegan almond pesto
Find the full directions to this easy almond pesto recipe in the printable recipe card below.
Step 1: Add ingredients to food processor
Add all of the ingredients except for the olive oil to a food processor. Pulse until finely chopped.
Step 2: Add olive oil
Slowly pour the olive oil and process the pesto until smooth and fully blended. If your pesto is too thick, add a little bit of water until desired consistency is reached.
Storage
Store leftover pesto in an airtight container or small jar in the refrigerator for up to 1 week or in the freezer for up to 3 months.
To freeze, store in a small jar or fill ice cube trays will the pesto for smaller servings. Once frozen, pop out the pesto cubes and store in a freezer bag.
Serving suggestions
My favorite way to enjoy homemade pesto with toss in pasta dishes, spread on sandwiches, on top of pizzas, and served as a dip with fresh vegetables, bread, or crackers.
Related recipes
Try more of my delicious dairy free dip recipes:
- Hummus with caramelized onions is the perfect blend of sweet and savory, light, healthy, and super satisfying. You'll love this elevated yet easy recipe!
- Avocado lime crema is smooth, thick, and rich. It makes a great addition to just about any meal.
- Vegan tzatziki is a creamy, garlicky, and herby versatile sauce. This simple recipe is great for a snack or appetizer!
- Dairy free ricotta comes together with almonds, lemon juice, salt, and water. It’s the ultimate creamy vegan cheese substitute.
Now that you know how to make your own almond pesto, let me know what you think by leaving a rating and review. Hope you enjoy!
Almond Pesto Recipe
Equipment
Ingredients
- 2 cups fresh basil
- ⅓ cup roasted almonds
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- To a food processor, add fresh basil, almonds, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
- Slowly pour the olive oil and process the pesto until smooth and fully blended. If your pesto is too thick, add a tablespoon or two of water until desired consistency is reached.
Notes
Nutrition
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