Basil Pesto Without Pine Nuts

5 from 1 vote

Basil Pesto Without Pine Nuts is a fresh basil pesto recipe made with sliced almonds, Parmigiano-Reggiano, garlic, lemon, and extra virgin olive oil. Sliced almonds provide the nutty flavor and body you'd expect from pesto while keeping the basil and cheese at the forefront.

Prep Time5

Total Time5

Course: Sauce

Cuisine: Italian-Inspired

Servings: cup

Calories: 920kcal

Author: Jami Powell

Equipment

Food processor
Measuring cups and spoons
Rubber spatula
Microplane or cheese grater
Citrus juicer optional

Ingredients

2 cups fresh basil leaves (about 2 ounces) packed
⅓ cup extra virgin olive oil
⅓ cup freshly grated Parmigiano-Reggiano
¼ cup sliced almonds
1 to 2 garlic cloves
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
Pinch freshly ground black pepper

Instructions

Add the basil, sliced almonds, Parmigiano-Reggiano, garlic, lemon juice, kosher salt, and black pepper to a food processor. Pulse several times until the basil and almonds are finely chopped, stopping to scrape down the sides of the bowl as needed.
With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing just until the ingredients come together and the pesto reaches your preferred consistency. Avoid overprocessing if you prefer a pesto with a little texture.
Taste the pesto and adjust the salt, garlic, or lemon juice as needed. If you prefer a thinner consistency, blend in additional olive oil, 1 tablespoon at a time.
Use immediately or transfer the pesto to an airtight container. If storing, smooth the surface and cover with a thin layer of olive oil before refrigerating to help reduce browning.

Video

Notes

COOKING NOTES

Dry the basil thoroughly before adding it to the food processor, then pulse rather than continuously processing the mixture. Keep the pesto fairly thick and adjust the final consistency based on how you plan to serve it.

TIPS FOR BEST RESULTS

Use dry basil leaves to keep excess moisture out of the pesto.
Pulse just until the almonds and basil are finely chopped and the pesto still has some texture.
Start with one garlic clove and add the second only after tasting.
Keep the pesto thick for storage, then loosen it as needed when serving.

HOW TO KNOW IT'S READY

The pesto is ready when the basil and almonds are finely chopped and the olive oil has brought everything together into a thick, spoonable sauce. Small flecks of basil and almond should still be visible rather than completely puréed.

Nutrition