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Almond Pesto

10 mins

4 Servings

What you are creating

Almonds give our pesto an extra flavor dimension. If you love garlic, Asiago and Parmesan cheese this recipe is for you! We are a super fan of garlic so we loaded in the garlic and went easy on the oil. Love garlic? Add more! Love cheese? Load in more!


  1. Place garlic in bowl of food processor with the basil leaves.

  2. Process until blended.

  3. Add lemon juice and a bit more olive oil. Process to incorporate.

  4. Add toasted almonds and process until blended.

  5. Add cheese and a bit more olive oil.

  6. Process until blended.

  7. Taste test!

  8. Add more garlic, cheese blend and almonds to taste.


You can substitute roasted pine nuts for the almonds.

  • 4 fresh garlic cloves, minced (or 2 tablespoons jar minced)

  • 3 large bunches of basil leaves

  • Lemon juice

  • 1 teaspoon sea salt

  • 1/2 cup olive oil

  • 1/2 cup toasted almonds·

  • 1/2 cup freshly grated Parmesan and Asiago cheese blend

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

  • Oil = Either Olive oil or Vegetable oil unless otherwise noted


Cooking, Italian, Savory, Sauce, Pesto


Vegetable, Pasta

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