While my almond pesto uses common ingredients, the taste is impeccable, can be used in a variety of ways, and is also dairy-free and vegan friendly! 

Most people would say that there are only so many dishes that can be created with pesto. While that’s mostly true, today I am putting a spin on traditional basil pesto by swapping a few ingredients and keeping this condiment dairy-free! 

Almonds are loaded with antioxidants, healthy fats, fiber, and protein. They are also a great source of vitamin E and magnesium. Consuming nuts can help to curb cravings and aid in feeling full because they have that magical fiber-fat-protein trio. 

Ingredients for Almond Pesto 

Almonds – these should be toasted before using 

Basil – fresh basil leaves are the best

parsley

Garlic – don’t skip on the cloves, they really make the pesto! 

salt

black pepper

Fresh lemon juice

extra virgin olive oil

How to Make Dairy Free Pesto with Almonds

Add the toasted almonds to a food process long enough where they are roughly chopped. 

Then add the parsley, basil, garlic cloves, salt, pepper, and lemon juice. Pulse until all of the ingredients are blended well. 

Slowly add the oil while the processor is running until the pesto reaches your desired consistency. 

Wait! I thought Pesto Had Cheese? 

In traditional recipes it does, but since we are keeping this dairy free and vegan I omitted that. If you really want to use cheese, there are several brands that are vegan friendly that you can add. Simply toss it into the food processor with the other ingredients, and that’s it! 

Does Using Almonds Change the Taste Compared to Traditional Pesto? 

Slightly yes. Pine nuts are naturally a little bitter, so by using almonds this levels out the flavor and makes it a little more subtle. 

Do You Have to Toast the Almonds First?

I recommend toasting the almonds just because it adds more flavor. 

You can toast the almonds on a baking sheet for 10-15 minutes on a low heat setting or place them in a pan and use the stovetop over low heat to get the same results.

How To Store

You can keep homemade pesto in the refrigerator for up to a week and around a month if you freeze it. 

To serve, let it come to room temperature versus cooking it so it doesn’t become too oily. 

Serving Almond Pesto

This pesto is great when tossed with pasta, grains, or vegetables! You can even use it as a topping or condiment for meat, chicken, fish, soup, or stew. 

When serving with warm pasta and grains, there’s no need to heat the pesto. The temperature of the noodles and grains will warm the sauce. 

Sometimes people want to actually heat pesto over the stove or in the microwave, but honestly this can cause the basil to burn and the sauce to become extremely oily. 

More Pesto Recipes to Try:

• Tuna Pesto Pasta Salad
• Pesto Salmon
• Pumpkin Seed Pesto
• Pistachio Pesto
• Nut Free Pesto with Kale

Almond Pesto

While my almond pesto uses common ingredients, the taste is impeccable, can be used in a variety of ways, and is also dairy free and vegan friendly!

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1 cup

Author: Abbie

Ingredients

• 1 cup almonds toasted
• 1 1/2 cups basil
• 1 1/2 cups parsley
• 3 cloves garlic
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Juice of ½ lemon
• 1/3 cup extra virgin olive oil

Instructions

• In a food processor, add almonds and process to roughly chop. Add basil, parsley, garlic, salt, pepper, and lemon juice and pulse till well blended.
• Slowly add oil while motor is running until desired consistency.

Video

Notes

Notes: Toss with pasta, grains, or vegetables or use as a topping for meat, poultry, fish, soup, or stew.