This Almond Basil Pesto with Pecorino and Lemon is a fresh, vibrant homemade pesto made without pine nuts. Perfect for preserving your summer basil harvest.
Homemade Almond Basil Pesto with Pecorino and Lemon
Every summer my basil reaches that magical moment when one small plant suddenly becomes a small forest. What began as a handful of tender leaves quickly turns into baskets of fragrant basil waiting to be enjoyed before flowering begins. Rather than letting any of it go to waste, I turn the harvest into this Almond Basil Pesto with Pecorino and Lemon.
Traditional pesto often uses pine nuts, but almonds create a wonderfully creamy texture while adding a slightly sweet, buttery flavor that’s both economical and delicious. Fresh basil, aged Pecorino cheese, garlic, good olive oil, and bright lemon combine into a sauce that tastes like summer in every bite.
Versatile Recipes with Almond Basil Pesto
This homemade almond basil pesto is one of the most versatile recipes in my kitchen. Toss it with pasta, spoon it over grilled vegetables, spread it over pita bread, swirl it into soups, or freeze small portions to enjoy long after basil season has ended. Once you make it from fresh garden basil, you’ll find endless reasons to keep a jar in the refrigerator.
Why You’ll Love This Almond Basil Pesto
A Fresh Twist on Classic Pesto
Replacing pine nuts with almonds creates a rich, creamy pesto that has wonderful texture while keeping the recipe more budget-friendly.
Bright Mediterranean Flavor
Fresh basil, Pecorino Romano, garlic, lemon, and extra virgin olive oil combine for a sauce that’s vibrant without being overpowering.
Perfect for Meal Prep
Pesto stores beautifully in the refrigerator and freezer, making it easy to preserve a bumper crop of basil for months.
Ingredients and Tools You’ll Need
The Ingredients for Almond Basil Pesto Come Together Fast
- Basil Leaves – Fresh basil is the heart of any true basil pesto. Sweet, peppery, and intensely aromatic, the leaves are where all the magic lives. When crushed, they release an unmistakable summer perfume, green, slightly spicy, and almost floral.
- Almonds – Instead of traditional pine nuts, this pesto uses toasted almonds for a deeper, slightly buttery richness. Almonds are more affordable and easier to find, but they also add body and subtle sweetness.
- Pecorino Cheese (or Dairy-Free Alternative) – For bold flavor, I use Pecorino Romano instead of traditional Parmigiano Reggiano. Pecorino is sharper and saltier, made from sheep’s milk, and it gives this lemon garlic pesto a slightly tangy edge that pairs beautifully with fresh herbs and citrus.
- Garlic – Garlic gives pesto its backbone. Raw and assertive, it cuts through the richness of the olive oil and cheese while amplifying the basil’s natural brightness. Use fresh cloves, not pre-minced garlic.
- Olive Oil – Extra virgin olive oil binds everything together into a silky sauce. Choose a good-quality oil with a fresh, grassy flavor, not overly bitter, not overly mild.
- Lemon Juice – Lemon juice is what makes this pesto sparkle. Just a squeeze brightens the basil, balances the garlic, and lifts the pecorino. It also helps preserve the pesto’s vibrant green color by slowing oxidation.
- Salt – Salt sharpens everything. Because pecorino is naturally salty, add sparingly at first, then adjust to taste.
Why the Right Tools Matter
- Food processor – A food processor makes pesto effortless. It quickly breaks down the almonds, garlic, and basil into a smooth, spoonable sauce while allowing you to stream in the olive oil for the perfect creamy texture.
- Garlic press – A garlic press helps distribute the garlic evenly throughout the pesto, giving you bold flavor without large chunks.
- Citrus press – A simple citrus press ensures you get every drop of fresh lemon juice without seeds.
- Measuring tools – Even though pesto feels rustic and intuitive, measuring helps maintain balance, especially between the almonds, cheese, olive oil, and lemon.
- Rubber spatula – A rubber spatula is essential for scraping down the sides of the food processor and making sure none of that fragrant basil mixture goes to waste.
- Glass jars with lids (for storing) – Store your homemade basil pesto in clean glass jars with tight-fitting lids. Glass keeps flavors fresh and prevents staining.
How to Make Almond Basil Pesto
Step 1 – Wash and thoroughly dry the basil leaves. Excess moisture can dilute the pesto and shorten its storage life.
Step 2 – Add the almonds and garlic to a food processor and pulse until coarsely chopped.
Step 3 – Add the basil leaves, grated Pecorino, lemon zest, and lemon juice.
Step 4 – With the processor running, slowly drizzle in the olive oil until the pesto becomes creamy while still retaining a little texture.
Step 5 – Taste and season with salt and freshly ground black pepper as needed.
Step 6 – Serve immediately or transfer to a clean jar. Pour a thin layer of olive oil over the surface before refrigerating to help maintain its vibrant green color.
Tips for Success
Use Very Dry Basil – Water is the enemy of fresh pesto. Spin or pat the leaves completely dry before blending.
Don’t Over-process – A little texture makes homemade pesto taste rustic and fresh.
Freeze in Small Portions – Ice cube trays create perfect serving sizes for quick weeknight meals.
Add Lemon Last if Freezing – A touch of fresh lemon juice stirred in after thawing brightens frozen pesto beautifully.
From My Garden
One of the greatest joys of summer is walking into the garden with a basket and returning with an armful of fragrant basil. I harvest often, which actually encourages the plants to become fuller and produce even more leaves. Some becomes pesto like this, while the rest finds its way into salads, infused oils, fresh bouquets, and countless Mediterranean dishes throughout the season. Recipes like this remind me why I published Dirt to Dish, and why I love growing my own food, simple ingredients picked minutes before cooking always taste extraordinary.
Frequently Asked Questions
Can I freeze almond basil pesto? Absolutely. Freeze in small airtight containers or ice cube trays for up to six months.
Can I substitute Parmesan for Pecorino? Yes. Parmesan produces a slightly milder flavor while still creating a delicious pesto.
Why are almonds used instead of pine nuts? Almonds are less expensive, readily available, and create an equally creamy pesto with a subtly sweet flavor.
How long will homemade pesto keep? Stored in the refrigerator with a thin layer of olive oil covering the surface, pesto generally stays fresh for about five days.
What can I serve with almond basil pesto? Toss it with pasta, spread it on sandwiches, drizzle over grilled vegetables, use instead of mayonnaise for potato salad, mix into salad dressings, or use as a marinade for chicken and seafood.
Nut Free Basil Pesto
Not everyone likes nuts, some folks don’t like the texture of nuts in their sauce. There is also the concern of nut allergies, and for this concern, especially since my granddaughter has nut allergies, I’ve also made nut free pesto by simply swapping nuts for cannellini beans. They are buttery, creamy and offer substance to a pesto without interfering in the star of this sauce, the basil.
What Type Of Basil For Pesto
- Most commonly used basil for pesto is the gentle flavored, almost sweet Italian basil. Soft, floppy leaves of green, make this basil sweetest for sauces and pasta dishes.
- Thai basil can also be used in pesto, but be prepared for a very different flavor! This very aromatic basil smells and tastes a bit more like fennel with a slightly spicier flavor. If making pesto with Thai basil, I would definite go with an earthier tasting nut, like walnut, or even peanuts. What a great flavor for a delicate white fish!
- Purple basil is also a great choice but again, with a different flavor. This basil has a strong clove flavor. Pesto is a good use for purple basil because it remains raw and keeps its color. Cooking purple basil, however, turns the leaf to an unappealing black color, not a problem if tomato sauce is being used.
Thank You For Spending Time In My Kitchen
Fresh basil disappears quickly once summer begins to fade, making this the perfect time to capture its incredible flavor. If you make this Almond Basil Pesto, I’d love to hear how you used it. Did you toss it with pasta, spread it on sandwiches, freeze it for winter meals, or create your own delicious twist? Leave a comment below and share your favorite way to enjoy homemade pesto.
Almond Basil Pesto with Pecorino and Lemon
Equipment
- Food processor or blender
Ingredients
- 2 cups Fresh Basil leaves
- 1/2 cup Almonds
- 1/3 cup Pecorino cheese or non-dairy
- 2 Garlic cloves
- 1/3 cup Extra Virgin Olive Oil
- 1 tbsp Lemon juice
- 1/2 tsp Salt or to taste
Instructions
- Lightly toast the almonds on top of the stove in a saute pan on medium, just enough to deepen their flavor. Shake the pan over the heat to keep the almonds from sitting too long over the hit, a minute or two is enough. Allow to cool before using the almonds in the pesto sauce.
- Place the leaves, almonds and garlic in a processor or blender. Grind until the nuts are broken.
- Add the salt, lemon juice and cheese and puree. While the machine is running, pour in the olive oil. Taste to adjust the salt.
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.