5-Minute Pesto Sauce without Pine Nuts with Almonds

Can I use raw almonds, or should they be roasted?
​Both work wonderfully! I typically use raw almonds because they have a more neutral flavor that lets the basil shine. However, lightly toasted almonds add a wonderful depth to the pesto. If using roasted almonds, make sure they’re unsalted, or adjust the salt in your recipe accordingly. I find that a quick 5-minute toast in a dry skillet creates the perfect balance—enough to enhance the nutty flavor without overpowering the delicate basil.

How can I keep my pesto from turning brown?
​This is a common challenge! The simplest method I’ve found is to add a thin layer of olive oil on top of the fresh pesto when storing it—this creates a barrier against air, which is what causes the oxidation and browning. The lemon juice in this recipe also helps prevent browning. For extra protection, press plastic wrap directly onto the surface of the pesto before sealing the container. If you’re planning to store it for more than a couple of days, blanching the basil briefly in boiling water before making the pesto significantly extends that beautiful green color.

Can I make this pesto without a food processor?
Absolutely! While a food processor makes it quick and easy, I’ve made pesto using a blender, an immersion blender, and even the old-fashioned way with a mortar and pestle. When using a blender, you may need to stop and scrape down the sides of the bowl more frequently.

How much pesto should I use for one pound of pasta?
​For a pound of pasta, I typically use about 1/2 cup of pesto, which gives a nice coating without overwhelming the pasta. The beauty of this is that you can always start with less (about 1/4 cup) and add more to taste. I recommend reserving about 1/2 cup of pasta cooking water before draining, then add the pesto to the hot pasta along with a splash of the starchy water—this helps the pesto cling beautifully to each strand or piece. If you prefer a stronger pesto flavor, you can absolutely use more, especially if you’re not adding other ingredients to the pasta dish.

Can I add other herbs to this pesto?
​Definitely! While traditional basil pesto is herb-based, I’ve experimented with adding other fresh herbs with great results. Try replacing up to half the basil with fresh parsley for a more grassy note, or add a few mint leaves for brightness. Cilantro creates an entirely different but equally delicious profile, perfect for Mexican or Asian-inspired dishes. Just remember that stronger herbs like rosemary or sage should be used sparingly as they can quickly overpower the other flavors. My personal favorite variation is adding about 1/4 cup of baby spinach—it extends the pesto while adding nutrition without significantly altering the classic pesto recipe taste.