Lemon Basil Almond Pesto

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 4
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Lemon Basil Almond Pesto is a vibrant twist on a classic favorite, combining the zesty brightness of lemon with the nutty richness of almonds. Perfect for brightening up pasta, sandwiches, or even grilled meats, this pesto is a fresh and flavorful addition to any meal, especially during the warmer months when basil is at its peak.

Ingredients for Lemon Basil Almond Pesto

Basil Leaves: The star of the show, bringing a fragrant herbaceous note that's quintessential to any pesto.

Toasted Almonds: Adds a warm, nutty flavor and a bit of texture. Toasting them enhances their natural oils and brings out a richer taste.

Parmesan Cheese: Provides a savory, salty depth that balances the bright lemon and earthy basil.

Garlic: Adds a punch of flavor, making the pesto dynamic and robust.

Extra-Virgin Olive Oil: Acts as the base, giving the pesto a smooth, rich consistency.

Lemon Juice: Brightens and lifts the flavors, making the pesto feel fresh and lively.

Sea Salt and Freshly Ground Black Pepper: Essential for seasoning, enhancing all the other flavors without overpowering them.

Tips & Tricks

  • If your pesto is too thick, add more olive oil or a splash of water to reach your desired consistency.
  • For a more intense garlic flavor, use roasted garlic instead of raw.
  • Store any leftovers in an airtight container with a thin layer of olive oil on top to prevent browning.
  • Double the batch and freeze portions in ice cube trays for easy, single-use servings later.

Serving Suggestions

This pesto pairs beautifully with pasta—try it with linguine topped with cherry tomatoes for a simple weeknight meal. It's also fantastic as a spread on sandwiches or wraps, adding a burst of flavor. For a quick appetizer, serve it as a dip with crusty bread or fresh veggies. You can even spoon it over grilled chicken or fish for a fresh finish.

Frequently Asked Questions

Can I use a different type of nut?
Absolutely! Pine nuts, walnuts, or even cashews can be used for a different flavor profile.
How long does this pesto keep?
Stored properly in the fridge, it should last about a week. Just make sure to cover it with a bit of olive oil to keep it fresh.
Is this recipe gluten-free?
Yes, as long as you ensure your Parmesan cheese is gluten-free, the rest of the ingredients are naturally gluten-free.

Lemon Basil Almond Pesto Recipe Walkthrough

Start by toasting the almonds in a dry skillet over medium heat for about five minutes. Keep them moving to avoid burning—they should be golden and fragrant, not scorched.

While the almonds cool slightly, grab your food processor. Toss in the basil leaves, the toasted almonds, Parmesan cheese, and garlic. Pulse everything until it's finely chopped. You want a coarse texture here, not a powder.

With the processor running, gradually stream in the olive oil. This will help everything blend smoothly into a cohesive mixture.

Add the lemon juice, salt, and pepper. Blend for another 30 seconds to pull everything together. Taste your pesto and adjust the seasoning if needed—a little more salt, a touch more lemon, whatever feels right.

Why You'll Love This Recipe

  • Quick and easy to make with minimal cleanup.
  • A unique take on traditional pesto, with almonds for a nutty twist.
  • Bright, fresh flavors that uplift any dish.
  • Versatile enough for pasta, sandwiches, or even as a dip.

Ingredients

2 cups fresh basil leaves
1/2 cup toasted almonds
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1/4 tsp sea salt
1/4 tsp freshly ground black pepper

Step-by-step Instructions

1. Toast the almonds in a dry skillet over medium heat for 5 minutes, stirring frequently.
2. In a food processor, combine basil leaves, toasted almonds, Parmesan cheese, and garlic, and pulse until finely chopped.
3. Gradually add the olive oil while the processor is running, until the mixture is smooth.
4. Add lemon juice, salt, and pepper, and blend for another 30 seconds to combine.
5. Taste and adjust seasoning if necessary.

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