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.
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
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.
