Pesto Without Pine Nuts (Easy Almond Pesto)

Wash and dry 3 ounces of fresh basil (about 2 packed cups). Measure out 1/3 cup almonds, 2/3 cup light olive oil, 1/2 cup grated parmesan, 2 teaspoons lemon juice, 1/2 teaspoon salt, a dash of black pepper, and peel 2 garlic cloves.
Add the almonds and garlic cloves to a food processor. Pulse until finely chopped and sandy, scraping down the sides as needed. This helps the pesto blend smooth instead of gritty.
Add the basil, parmesan, lemon juice, salt, and black pepper. With the processor running, slowly pour in the olive oil and blend until smooth and cohesive, about 30–60 seconds.
Taste the pesto and adjust salt, lemon juice, or olive oil if needed. The pesto should look glossy and evenly blended, not chunky or separated.

Toast the almonds first: This helps them blend smoother and keeps the pesto from tasting raw.

Blend almonds before basil: Chopping them down first prevents a gritty texture.

Add olive oil slowly: This keeps the pesto creamy instead of separated.

Use lemon lightly: A small squeeze brightens the flavor without overpowering the basil.

Did you make this recipe?Please let me know in the comments below how it turned out :)