Bright, nutty, and citrusy, this lemon almond pesto brings fresh basil, garlic, and Parmesan together with a sunny squeeze of lemon. It fits right into everyday Mediterranean-style eating-toss with pasta, spoon over fish, or swirl into roasted veggies. Made start to finish in about 20 minutes, it's a quick upgrade for any weeknight plate.
What makes this recipe shine
- Creamier, brighter, and more balanced than store-bought pesto.
- Uses almonds instead of pine nuts for a nuttier (and more budget-friendly) flavor.
- Adds lemon for brightness, making it well-suited to seafood and vegetables.
Homemade pesto is a bringer of joy...joyful sights and smells, bright, nutty, and rich flavors, and a huge variety of uses that go way beyond pasta sauce. Armed with a food processor, it's possible to throw together this lemon almond pesto that can infuse Mediterranean flair into any random weeknight meal.
Pesto has so many different uses, and is an easy and delicious way to make just about anything taste special. It's delicious on seafood (in fact, you can use this pesto recipe on my sear-roasted halibut), tossed with roasted vegetables, stuffed inside a chicken breast, or whisked into balsamic vinaigrette.
Pesto also freezes well. Whip up a batch and freeze it in 1-cup containers or ice cube trays so it's ready when you are. I've included freezer storage guidelines in the recipe notes.
Ingredients and substitutions
- Slivered almonds: Blanched and slivered almonds are easiest to work with here. Whole almonds can be used in a pinch, just give them a rough chop before toasting them.
- Fresh garlic cloves: For the love of all that is pesto, please use fresh garlic cloves here. This is not the time or place for processed jarred garlic.
- Parmesan cheese: Parmigiano-Reggiano is, of course, the gold standard, but it's expensive. A block of non-imported Parmesan will do too, but may require the addition of an extra pinch or two of kosher salt at the end of the recipe.
- Fresh basil leaves: You will need 2 full cups of basil leaves, packed. This can be difficult to source. If you have a U.S. Chef'Store in your area, it is an excellent place to pick up a large bag of fresh basil. Make a double or triple batch and freeze the extra for later.
- Lemon juice and zest: If you are going to the trouble of making your own pesto, I trust you will know that fresh lemon is the way to go.
- Kosher salt: I test all of my recipes with Morton's kosher salt, unless otherwise noted.
- Extra virgin olive oil: Use whatever you have on hand. If you happen to have a drizzling-quality oil such as Graza's Drizzle, this is an excellent time to break it out.
Making lemon almond pesto: step-by-step
Step 1: Toast the almonds and set aside to cool completely.
Step 2: Wash, dry, and stem the basil. Remove as much stem as possible.
Step 3: Process the almonds, cheese, lemon, and garlic until broken down to crumbly bits.
Step 4: Add the salt and basil.
Step 5: With the processor running, slowly pour in the olive oil. Stop to scrape down the sides 2-3 times. Be careful not to over-process!
Step 5: Taste and adjust the seasoning, adding more lemon juice or kosher salt to taste.
Easy Mediterranean dinners using lemon almond pesto
- Give it a quick toss with angel hair pasta, cooked shrimp, and cherry tomatoes.
- Spread 3-4 tablespoons of pesto over a piece of fish during the last few minutes of roasting (it's great in this recipe for sear-roasted halibut with macadamia pesto).
- Stir 3 tablespoons into a pot of white beans and serve with grilled Italian sausage and crusty bread.
Troubleshooting homemade pesto
Making pesto at home is quick and easy, but there are a few challenges that can crop up. Here are some tips to correct or avoid the most common issues:
Problem: Your pesto is gritty.
Solution: Basil-almond pesto can be a little tricky because almonds are harder than pine nuts. Make sure they are adequately toasted...see the picture above for a good representation of the color you are looking for. Cool completely before adding to your food processor.
Problem: Your pesto is too thick.
Solution: Almonds absorb more oil than pine nuts do, so it's important to add the olive oil slowly to ensure your pesto is properly emulsified. If it ends up too thick, add a bit of water or lemon juice to thin it out. Taste and adjust your seasoning as necessary after adding more liquid.
Problem: Your pesto is bitter.
Solution: Make sure to remove as much stem as possible from your basil after washing and drying, as the stems can give your pesto a bitter flavor. Also, avoid over-processing your pesto, which can do the same. Transfer your pesto out of the food processor quickly to ensure it doesn't get too warm from the motor after blending.
Problem: Your pesto is bland.
Solution: Add more lemon juice and salt to taste. This can be done after you transfer your pesto out of the food processor, so you don't overprocess your basil. When working with salt and acid, balance is key. Taste your pesto, add a little of whichever flavor you think is lacking, stir it well, and then taste it again.
Storing leftover pesto
Homemade pesto can be stored in the refrigerator for up to three days. I recommend throwing it out after the three-day mark, as pesto that has not been commercially processed can harbor foodborne illness.
Pesto can also be frozen. Pesto can also be frozen for up to three months in an airtight, freezer-safe container. Leave plenty of room for expansion, and add a thin layer of olive oil over top to prevent browning. It is best within the first month, but it can be kept safely for up to three months. The flavor will deteriorate after the first couple of weeks (but it'll still be good!).
Did you try this recipe?
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More healthy pesto recipes:
Lemon Almond Pesto
Special Equipment
- Food processor or blender
Ingredients
- ¼ cup slivered almonds
- 2 cloves garlic -peeled and trimmed
- 2 ounce chunk of Parmesan cheese -about ¼ cup, grated
- 2 cups basil leaves, packed -remove stems
- 1 lemon -juice and zest
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Toast almonds: Heat a 10-inch skillet over medium heat. Add the almonds and toast, stirring, until golden brown (4-5 minutes). Transfer to a plate and spread out to cool quickly.¼ cup slivered almonds
- Wash, dry, and stem your basil: Use a salad spinner to remove as much moisture as possible, or wrap your basil leaves in a tea towel to dry them. Remove as much stem as possible (it can make your pesto bitter).2 cups basil leaves, packed
- Assemble the pesto: Add the garlic, cooled almonds, and Parmesan to a food processor. Pulse until broken up into small, crumbly pieces.2 cloves garlic, 2 ounce chunk of Parmesan cheese
- Scrape down the sides with a spatula. Add the lemon juice, salt, and basil. Pulse again until finely chopped.1 lemon, ½ teaspoon kosher salt
- Scrape down the sides of the processor bowl. Using long pulses, process the pesto while slowly pouring in the olive oil. Stop to scrape down the sides of the bowl as needed, and continue pulsing until the pesto is uniformly blended. Do not over-process...traditional pesto is not pureed. Add more olive oil if necessary to achieve a loose paste consistency.¼ cup extra virgin olive oil
- Adjust seasoning: Transfer the pesto to a bowl immediately (this prevents it from getting too warm sitting next to the motor of the food processor). Give it a taste, and add more salt by the pinch as needed. It may need a pinch or two more, depending on the quality of your Parmesan cheese.
- To toss with pasta: cook pasta according to the box directions, saving about ⅓ cup hot pasta water before draining. Add the pesto to a large bowl, and whisk in the hot pasta water until the cheese is melted. Add pasta and toss to coat.
Notes
- Whole, unpeeled almonds can work in place of slivered almonds. Roughly chop them before toasting.
- Pecorino Romano cheese is an acceptable substitute for Parmesan.
- Homemade pesto will keep in the refrigerator for up to three days. Store in an airtight container.
- Pesto can also be frozen for up to three months in an airtight, freezer-safe container. Leave plenty of room at the top for expansion, and add a thin layer of olive oil on top to prevent browning.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
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