Almond Homemade Pesto Recipe

Learn how to make this almond homemade pesto recipe in just a few minutes. It is such a healthy option and a great way to use some of those fresh herbs.

Almond Homemade Pesto Recipe

A traditional pesto recipe uses pine nuts but finding those is not always easy. Plus when you find them they can be super expensive.

But you can still use this delicious homemade pesto recipe as we swap pine nuts for almonds. Almonds are much easier to find and often on sale.

Never had pesto before and wondering what it would to use it on? It goes fantastic on pasta, chicken, potatoes, pizza and so many of your other favorite dishes.

Plus another added benefit of making this almond homemade pesto recipe is that it uses less oil than store brands.

If you do find that you want yours with a little more oil, simply add-in a little extra. Just be sure to do it slowly and mix well each time so you don’t just end up with a bowl of oil.

If you like this recipe, here are a few others to try.

• Keto Bun Recipe With Everything Seasoning
• Homemade Blueberry Butter Made In The Slow Cooker

Pasta Suggestion:

After you have made up your pesto and want to make some pasta so serve it with, here is a suggested way to cook the pasta.

Use 1 lb pack of fettuccine pasta and cook it according to the package instructions. Then drain well and set aside.

In the pot you boiled the pasta in, add 3 Tablespoons of olive or avocado oil and heat through. Now add in 3 heaping Tablespoons of pesto sauce.

Make sure you stir until well combined and cook for about 3 minutes.

Now add the cooked pasta to the pot. Toss until the pasta is well coated with the homemade pesto.

If you like it with more pesto to pasta ratio just add more pesto and cook for another minute or two to heat it up.

How To Make Almond Homemade Pesto Recipe

Add the almonds, basil leaves, cheese, cloves, salt and garlic to a food processor. 

Process that mixture until the almonds have broken down and everything is fully mixed. It should look like a thick-ish paste.

With the food processor running slowly add the oil. Stop every so often to check the consistency. If you like it dryer and don’t need all the oil then simply leave some out. 

After you have a smooth pesto, give it a taste and if needed adjust the salt if desired.

If not using the pesto right away, store in a glass jar in the fridge until ready to use.

It will stay fresh in the refrigerator for up to one week.  Just give it a good stir before using.