12 Delicious Basil Pesto Almonds Recipes

Mmm, can you smell that? The aromatic blend of fresh basil and toasted almonds is wafting through the kitchen, promising a burst of flavor in every bite. Whether you’re whipping up a quick weeknight dinner or looking for that perfect seasonal dish to impress, our roundup of 12 Delicious Basil Pesto Almonds Recipes has got you covered. Dive in and discover your next favorite meal!

Classic Basil Pesto with Almonds

As the golden light of early evening spills across the kitchen counter, there’s something deeply comforting about the process of making pesto—the way the basil releases its fragrance, the rhythmic sound of the knife against the cutting board. It’s a simple pleasure, crafting this vibrant sauce that carries the essence of summer in every spoonful.

Ingredients

• 2 cups fresh, bright green basil leaves, tightly packed
• 1/3 cup rich extra virgin olive oil
• 1/2 cup raw almonds, lightly toasted
• 3 cloves garlic, peeled and roughly chopped
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper, aromatic and pungent

Instructions

1. In a dry skillet over medium heat, toast the almonds until golden and fragrant, about 5 minutes, stirring occasionally to prevent burning. Let them cool slightly.
2. Combine the toasted almonds, basil leaves, garlic, Parmesan cheese, salt, and pepper in a food processor.
3. Pulse the mixture 5-6 times until the ingredients are roughly chopped and combined.
4. With the processor running, slowly drizzle in the olive oil through the feed tube until the pesto is smooth and emulsified, about 1 minute.
5. Stop the processor and scrape down the sides with a rubber spatula to ensure all ingredients are fully incorporated.
6. Transfer the pesto to a bowl and taste, adjusting the seasoning with more salt or pepper if needed.

Zesty and herbaceous, this Classic Basil Pesto with Almonds clings beautifully to pasta, its creamy texture punctuated by the subtle crunch of almonds. Try it smeared on a crusty baguette or as a vibrant base for a summer vegetable tart.

Vegan Basil Pesto Almond Pasta

Calmly, as the evening light fades, imagine a dish that brings together the freshness of summer and the comfort of a hearty meal. This Vegan Basil Pesto Almond Pasta is a celebration of simple ingredients coming together to create something truly magical, a testament to the beauty of plant-based cooking.

Ingredients

• 8 oz of whole wheat pasta, for a nutty and wholesome base
• 2 cups of fresh basil leaves, vibrant and aromatic
• 1/2 cup of raw almonds, for a crunchy texture
• 1/3 cup of rich extra virgin olive oil, to blend everything smoothly
• 3 cloves of garlic, minced for a sharp kick
• 1/2 tsp of sea salt, to enhance all the flavors
• 1/4 tsp of finely ground black pepper, for a subtle heat
• 1 tbsp of lemon juice, freshly squeezed for brightness

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, combine the fresh basil leaves, raw almonds, minced garlic, sea salt, and black pepper in a food processor. Pulse until the ingredients are roughly chopped.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a smooth pesto. Tip: Scrape down the sides of the processor bowl occasionally to ensure everything is evenly incorporated.
4. Once the pasta is cooked, drain it, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the basil pesto and lemon juice to the pasta, tossing to coat evenly. If the pesto is too thick, gradually add the reserved pasta water until the desired consistency is achieved. Tip: The starch in the pasta water helps the pesto cling to the noodles better.
6. Serve the pasta warm, garnished with additional basil leaves or a sprinkle of crushed almonds for extra texture. Tip: For a richer flavor, let the pasta sit for a couple of minutes before serving to allow the flavors to meld.

Silky strands of pasta coated in a vibrant green pesto offer a delightful contrast between the creamy sauce and the crunch of almonds. The freshness of the basil and the tanginess of the lemon juice make this dish a refreshing yet satisfying meal, perfect for a quiet dinner under the stars.

Basil Pesto Almond Chicken Salad

Kindly imagine a dish that marries the herbaceous brightness of basil with the creamy, nutty undertones of almonds, all nestled within the tender embrace of chicken. This Basil Pesto Almond Chicken Salad is a testament to the joy of simple ingredients coming together to create something truly memorable.

Ingredients

• 2 cups fresh, vibrant basil leaves
• 1/2 cup roasted, crunchy almonds
• 1/4 cup rich extra virgin olive oil
• 2 cloves aromatic garlic
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon finely ground black pepper
• 1/2 cup grated, sharp Parmesan cheese
• 2 cups cooked, shredded chicken breast
• 1/2 cup creamy mayonnaise
• 1 tablespoon zesty lemon juice

Instructions

1. In a food processor, combine the fresh basil leaves, roasted almonds, extra virgin olive oil, garlic cloves, sea salt, and black pepper. Pulse until the mixture is finely chopped but still slightly chunky.
2. Add the grated Parmesan cheese to the food processor and pulse a few more times to incorporate it into the pesto.
3. In a large mixing bowl, combine the shredded chicken breast, mayonnaise, and lemon juice. Stir until the chicken is evenly coated.
4. Fold the basil pesto into the chicken mixture until everything is well combined and the chicken is uniformly green from the pesto.
5. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.

Fresh from the fridge, this salad offers a delightful contrast between the creamy dressing and the crunchy almonds, with the basil pesto lending a fresh, aromatic lift. Serve it atop a bed of crisp greens or between slices of artisanal bread for a sandwich that sings with flavor.

Roasted Almond Basil Pesto Spread

Amidst the quiet hum of the kitchen, the Roasted Almond Basil Pesto Spread comes together as a testament to simplicity and depth of flavor, a blend that whispers of summer gardens and cozy gatherings.

Ingredients

• 1 cup fresh basil leaves, vibrant and loosely packed
• 1/2 cup roasted almonds, deeply golden and fragrant
• 1/3 cup rich extra virgin olive oil
• 2 cloves garlic, peeled and roughly chopped
• 1/4 cup finely grated Parmesan cheese, sharp and nutty
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, aromatic and bold

Instructions

1. Preheat your oven to 350°F. Spread the almonds evenly on a baking sheet and roast for 8-10 minutes, until they’re golden and release a nutty aroma. Tip: Stir halfway through to ensure even roasting.
2. In a food processor, combine the roasted almonds, fresh basil leaves, and chopped garlic. Pulse until the mixture is coarsely ground. Tip: Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
3. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and emulsified. Tip: Adjust the oil for a thinner or thicker consistency based on your preference.
4. Add the grated Parmesan cheese, fresh lemon juice, sea salt, and black pepper to the processor. Pulse a few more times until everything is well combined and the pesto reaches your desired consistency.

Gently spoon the pesto into a jar, and let it sit for a few minutes to allow the flavors to meld. The spread is luxuriously creamy with a punch of garlic and the earthy crunch of almonds, perfect slathered on crusty bread or swirled through warm pasta for a quick, flavorful meal.

Basil Pesto Almond Stuffed Mushrooms

Gently, as the evening light fades, we find comfort in the simple act of preparing a dish that marries the earthy depth of mushrooms with the vibrant freshness of basil pesto, all brought together with the subtle crunch of almonds. It’s a recipe that feels like a quiet celebration of textures and flavors, perfect for those moments when cooking becomes a form of meditation.

Ingredients

• 12 large, firm white mushrooms, stems removed and reserved
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh, fragrant basil leaves
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup toasted, crunchy almonds
• 2 cloves garlic, minced to a fine paste
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a food processor, combine the basil leaves, Parmesan cheese, almonds, garlic, salt, and pepper. Pulse until the mixture is coarsely chopped.
3. With the processor running, slowly drizzle in the olive oil until a thick, cohesive pesto forms. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
4. Brush the mushroom caps lightly with olive oil and place them on a baking sheet, hollow side up.
5. Spoon the pesto mixture generously into each mushroom cap, filling them to the brim. Tip: Use a small spoon or piping bag for neat, even filling.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the pesto is golden and bubbly. Tip: For an extra crunch, broil for the last 2 minutes, watching closely to prevent burning.

Rich in flavor and texture, these stuffed mushrooms offer a delightful contrast between the juicy, tender caps and the crisp, nutty topping. Serve them warm, perhaps alongside a crisp white wine, to elevate a simple evening into something subtly extraordinary.

Gluten-Free Basil Pesto Almond Bread

Moments like these call for something simple yet profoundly satisfying, a recipe that whispers of summer and sings of simplicity. This gluten-free basil pesto almond bread is just that—a tender, aromatic loaf that marries the freshness of basil with the nutty depth of almonds.

Ingredients

• 2 cups almond flour, finely ground for a smooth texture
• 1/4 cup rich extra virgin olive oil
• 3 farm-fresh eggs, lightly beaten
• 1/2 cup fresh basil leaves, finely chopped for vibrant flavor
• 1 tsp baking soda, to ensure a light rise
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 1 tbsp honey, for a subtle sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with olive oil.
2. In a large mixing bowl, combine the almond flour, baking soda, and sea salt, whisking them together to eliminate any lumps.
3. Add the olive oil, beaten eggs, and honey to the dry ingredients, stirring until the mixture is uniformly moist. Tip: For an extra fluffy texture, let the batter sit for 5 minutes before baking.
4. Fold in the finely chopped basil leaves gently, ensuring they’re evenly distributed without overmixing.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: A light sprinkle of almond flour on top before baking adds a delightful crunch.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread emerges with a moist crumb and a crust that’s just the right side of crisp. The basil pesto infuses each slice with a garden-fresh aroma, while the almonds lend a satisfying heft. Try it toasted with a smear of goat cheese for a breakfast that feels like a hug.

Basil Pesto Almond Crusted Salmon

Now, as the evening light fades, I find myself drawn to the kitchen, where the promise of a meal that’s both nourishing and indulgent awaits. This dish, with its vibrant hues and aromatic whispers, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 1/2 lbs fresh salmon fillet, skin-on for crispiness
• 1/2 cup fresh basil leaves, tightly packed and fragrant
• 1/4 cup roasted almonds, finely chopped for a nutty crunch
• 2 cloves garlic, minced to release its pungent aroma
• 1/4 cup rich extra virgin olive oil
• 1 tbsp fresh lemon juice, for a bright acidity
• 1/2 tsp sea salt, to enhance the natural flavors
• 1/4 tsp finely ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it reaches the perfect temperature for a golden crust.
2. In a food processor, combine the fresh basil leaves, roasted almonds, minced garlic, extra virgin olive oil, lemon juice, sea salt, and black pepper. Pulse until the mixture forms a coarse paste, scraping down the sides as needed for uniformity.
3. Place the salmon fillet on a parchment-lined baking sheet, skin side down. Evenly spread the basil pesto almond mixture over the top of the salmon, pressing gently to adhere.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is lightly golden. Tip: For an extra crisp topping, broil for the last 2 minutes, watching closely to prevent burning.
5. Remove from the oven and let rest for 5 minutes before serving. Tip: This rest allows the juices to redistribute, ensuring every bite is moist and flavorful.

Silky salmon meets a crunchy, herbaceous topping in this dish, offering a delightful contrast in textures. Serve it alongside a crisp green salad or over a bed of creamy risotto for a meal that feels both elegant and effortlessly simple.

Quinoa Salad with Basil Pesto and Almonds

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the simple pleasure of preparing a dish that’s both nourishing and vibrant. This quinoa salad, with its earthy tones and bright pesto, is a celebration of textures and flavors that come together in a harmonious blend.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup rich extra virgin olive oil
• 1/4 cup raw almonds, roughly chopped
• 1 clove garlic, minced
• 1/2 tsp fine sea salt
• 1 tbsp fresh lemon juice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
2. While the quinoa cooks, prepare the pesto by blending the basil, olive oil, almonds, garlic, salt, and lemon juice in a food processor until smooth, scraping down the sides as needed.
3. Transfer the cooked quinoa to a large bowl and let it cool for 5 minutes to prevent the pesto from wilting when mixed in.
4. Gently fold the pesto into the quinoa until evenly coated, then add the cherry tomatoes and feta cheese, stirring lightly to combine.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.

Zesty and fresh, this quinoa salad offers a delightful crunch from the almonds and a creamy contrast from the feta. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is for a light, satisfying meal.

Basil Pesto Almond Hummus

How quietly the flavors of summer can come together in a bowl, blending the bright, herbaceous notes of basil with the creamy, nutty undertones of almonds and chickpeas. This Basil Pesto Almond Hummus is a testament to the simple joys of homemade spreads, inviting you to slow down and savor each bite.

Ingredients

• 1 can (15 oz) of creamy, smooth chickpeas, drained and rinsed
• 1/4 cup of rich extra virgin olive oil, plus extra for drizzling
• 1/4 cup of freshly grated Parmesan cheese, sharp and salty
• 1/4 cup of toasted almonds, crunchy and fragrant
• 2 cloves of garlic, minced to a fine paste
• 1 cup of fresh basil leaves, vibrant and aromatic
• 2 tbsp of fresh lemon juice, bright and tangy
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of freshly ground black pepper, earthy and warm

Instructions

1. In a food processor, combine the chickpeas, olive oil, Parmesan cheese, toasted almonds, and minced garlic. Pulse until the mixture is roughly chopped.
2. Add the fresh basil leaves, lemon juice, sea salt, and black pepper to the food processor. Process on high speed for 1-2 minutes, or until the hummus is smooth and creamy. If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
3. Taste the hummus and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Tip: For a smoother texture, peel the chickpeas before processing.
4. Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil. Tip: Let the hummus sit for 10 minutes before serving to allow the flavors to meld together beautifully.
5. Serve with warm pita bread, crisp vegetables, or as a spread on sandwiches. Tip: For an extra touch of elegance, garnish with whole basil leaves and a sprinkle of toasted almonds.

Every spoonful of this hummus offers a lush, velvety texture with a vibrant green hue that promises freshness. The harmonious blend of basil and almonds elevates the traditional hummus, making it a versatile companion to both casual snacks and elegant appetizers.

Basil Pesto Almond Pizza

Venturing into the kitchen tonight, I found myself craving something both comforting and a little unexpected. The idea of combining the herbal brightness of basil pesto with the subtle crunch of almonds on a pizza seemed like the perfect way to satisfy that craving.

Ingredients

• 1 pre-made pizza dough, soft and pliable
• 1/2 cup rich extra virgin olive oil
• 1 cup fresh basil leaves, vibrant and fragrant
• 1/4 cup grated Parmesan cheese, sharp and salty
• 1/4 cup sliced almonds, lightly toasted
• 2 cloves garlic, minced finely
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 tsp sea salt, coarse and flaky

Instructions

1. Preheat your oven to 475°F, allowing it to fully reach temperature for a crisp crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness.
3. In a food processor, blend the basil, Parmesan, garlic, and sea salt, slowly drizzling in the olive oil until a smooth pesto forms.
4. Spread the pesto evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella over the pesto, ensuring full coverage for a melty finish.
6. Scatter the toasted almonds atop the cheese, pressing lightly to adhere.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese bubbles.
8. Let the pizza cool for 5 minutes before slicing, allowing the flavors to meld beautifully.

With each bite, the pizza offers a delightful contrast between the creamy cheese and the crunchy almonds, all tied together by the aromatic pesto. Try serving it with a drizzle of honey for a sweet and savory twist that elevates the dish to new heights.

Basil Pesto Almond Smoothie

Amid the quiet hum of the morning, there’s something deeply comforting about blending the vibrant flavors of summer into a single, nourishing sip. This basil pesto almond smoothie is a tribute to those slow, sun-drenched days when time seems to stretch just a little longer.

Ingredients

• 1 cup fresh basil leaves, fragrant and bright green
• 1/2 cup raw almonds, soaked overnight for creaminess
• 1 ripe avocado, creamy and buttery
• 1 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, tangy and bright
• 1/2 tsp finely ground sea salt
• 1 cup cold water, crisp and refreshing
• 1/2 cup ice cubes, for a frosty chill

Instructions

1. In a high-speed blender, combine the soaked almonds and cold water. Blend on high for 1 minute until the mixture is smooth and milky.
2. Add the fresh basil leaves, ripe avocado, extra virgin olive oil, lemon juice, and sea salt to the blender. Blend on high for another 30 seconds, scraping down the sides as needed to ensure everything is fully incorporated.
3. Tip: For an extra smooth texture, strain the almond milk through a fine mesh sieve before adding the remaining ingredients.
4. Add the ice cubes to the blender and pulse until the smoothie reaches your desired thickness. The sound of the ice crunching is your cue it’s ready.
5. Tip: If the smoothie is too thick, add a tablespoon of water at a time until it’s just right.
6. Pour the smoothie into a tall glass and garnish with a small basil leaf on top for a touch of elegance.
7. Tip: Serve immediately to enjoy the vibrant green color and fresh flavors at their peak.

Zesty and herbaceous, this smoothie carries the essence of summer in every sip. The creamy avocado and almonds lend a luxurious texture, while the basil and lemon offer a refreshing zing. Try it as a midday pick-me-up or a light breakfast on the go.

Basil Pesto Almond Energy Balls

Now, as the golden light of late afternoon spills across the kitchen counter, there’s a quiet joy in crafting something both nourishing and delightful. These basil pesto almond energy balls are a testament to the simple pleasures of homemade snacks, blending vibrant flavors with wholesome ingredients.

Ingredients

• 1 cup fresh basil leaves, fragrant and bright green
• 1/2 cup raw almonds, crunchy and subtly sweet
• 1/4 cup grated Parmesan cheese, sharp and savory
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1 small garlic clove, minced finely for a pungent kick
• 1/4 tsp sea salt, coarse and mineral-rich
• 1/4 tsp finely ground black pepper, aromatic and warm
• 1/2 cup rolled oats, hearty and textured

Instructions

1. In a food processor, combine the fresh basil leaves, raw almonds, grated Parmesan cheese, extra virgin olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper. Pulse until the mixture is coarsely chopped and begins to come together.
2. Add the rolled oats to the food processor and pulse a few more times until the mixture is finely chopped but still has some texture.
3. Using your hands, roll the mixture into small balls, about 1 inch in diameter. If the mixture is too dry, add a teaspoon of water to help it bind.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Once chilled, the energy balls are ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week.

Rich in flavor and satisfyingly chewy, these energy balls are a perfect pick-me-up. Serve them alongside a crisp white wine for an elegant appetizer or pack them for a midday snack that feels like a treat.

Conclusion

Simply put, these 12 Delicious Basil Pesto Almonds Recipes are a treasure trove of flavor waiting to elevate your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!