Easy Roasted Almond & Lemon Basil Pesto

By: 

Caileen

Published: 

March 6, 2025
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Looking for a bold twist on classic basil pesto? This Roasted Almond & Lemon Basil Pesto is nutty, zesty, and bursting with flavor!

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Roasted almonds add depth, while lemon zest brings a fresh, citrusy brightness. Perfect for pasta, sandwiches, or drizzling over roasted veggies!

Why You’ll Love Them:

  • Nutty & flavorful – Roasted almonds create a richer, deeper taste.
  • Bright & fresh – A hint of lemon zest enhances the basil’s natural flavor.
  • Super versatile – Use it on pasta, sandwiches, roasted veggies, or as a dip.
  • Easy to make – Just blend everything together and enjoy!
  • Customizable – Swap almonds for cashews, walnuts, or sunflower seeds.
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Ingredients:

  • 1 clove garlic, roasted for a mellow, slightly sweet flavor
  • Sea salt & freshly ground black pepper, to taste
  • 1 large bunch of fresh basil, leaves picked
  • 50g roasted almonds (or cashews/walnuts for variation)
  • Zest of 1 lemon + 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 50g Parmesan, finely grated (or nutritional yeast for a dairy-free option)
  • Optional: 1 cooked new potato, for an extra creamy consistency

Prepping & Cooking Time:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Instructions:

1 Roast the Garlic (Optional but Recommended):

Preheat your oven to 375°F (190°C).

Wrap the garlic clove in foil and roast for 15 minutes, until soft and slightly caramelized.

Let it cool, then mash it before adding to the pesto.

2 Blend the Dry Ingredients:

In a food processor, combine basil, roasted almonds, mashed garlic, lemon zest, and Parmesan.

Pulse until finely chopped and well combined.

3 Add the Olive Oil & Lemon Juice:

Slowly drizzle in the olive oil while blending to create a smooth texture.

Stir in lemon juice for added brightness.

Season with salt & pepper to taste.

4 Adjust the Consistency (Optional):

If you want a creamier pesto, blend in the cooked potato.

For a thinner sauce, add an extra drizzle of olive oil or a splash of water.

Pro Tips:

  • Toast the almonds – For even more flavor, lightly toast the almonds in a dry pan before blending.
  • Balance the flavors – If your pesto tastes too strong, add a bit more Parmesan or a pinch of salt.
  • Make it dairy-free – Swap Parmesan for nutritional yeast for a delicious vegan version.
  • Store it right – Keep in an airtight container in the fridge for up to 5 days.

FAQs:

Can I make this without a food processor?

You can but I honestly  can’t recommend buying a food processor. I only just got one and it’s changed my life. If you have a a mortar and pestle you could opt for a more rustic, chunky texture, it just might be a bit more work.

How do I store leftovers?

Keep it in an airtight jar in the fridge for up to 5 days or freeze for up to 3 months.

Roasted Almond & Lemon Basil Pesto

This recipe is a fresh and flavorful homemade pesto made with roasted garlic, basil, roasted almonds (or other nuts), lemon zest and juice, Parmesan (or a dairy-free alternative), and extra virgin olive oil.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 1 clove garlic, roasted for a mellow, slightlysweet flavor
  • sea salt & freshly ground black pepper, totaste
  • 1 large bunch of fresh basil, leaves picked
  • 50 g almonds (or cashews/walnuts forvariation)
  • 1 tablespoon fresh lemon juice + Zest of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 50 g parmesan, finely grated (or nutritionalyeast for a dairy-free option)
  • 1 cooked new potato, for an extracreamy consistency Optional

Instructions

  • Roast the Garlic (Optional but Recommended):
    Preheat your oven to 375°F (190°C).
    Wrap the garlic clove in foil and roast for 15 minutes, until soft and slightly caramelized.
    Let it cool, then mash it before adding to the pesto.
  • Blend the Dry Ingredients:
    In a food processor, combine basil, roasted almonds, mashed garlic, lemon zest, and Parmesan.
    Pulse until finely chopped and well combined.
  • Add the Olive Oil & Lemon Juice:
    Slowly drizzle in the olive oil while blending to create a smooth texture.
    Stir in lemon juice for added brightness.
    Season with salt & pepper to taste.
  • Adjust the Consistency (Optional):
    If you want a creamier pesto, blend in the cooked potato.
    For a thinner sauce, add an extra drizzle of olive oil or a splash of water.

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March 6, 2025
NICE TO MEET YOU!
Between my career, my two daughters and bonkers spaniel my days are busy, but I always try to squeeze in time for a little creativity. Whether that be up-cycling vintage furniture, singing with my husband or experimenting in the kitchen with plates that are playful, surprising, and full of heart. Food is at the centre of family life and I believe life is too short not to eat something scrumptious together everyday.

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