Using almonds or walnuts instead of pine nuts, this easy pesto without pine nuts recipe is a more affordable (with easier to find ingredients), and equally delicious homemade pesto! With just a few simple steps and in just 5-minutes and 5-ingredients, you can have a batch of pesto whipped up in no time.

Overhead shot of a food processor with pesto sauce surrounded by basil leaves.

No Pine Nuts? No Problem with this Easy Basil Pesto!

Can I fill you in on one of my favorite time-saving kitchen hacks as a habits expert? Having an arsenal of easy sauces and dressings that you can whip up in no time will elevate any meal or dish. Even if you can’t cook a full meal, adding at least one homemade element is a sure-fire way to enhance a store-bought item like rotisserie chicken or pasta. Because of this, I always keep pesto on hand as it’s one of my go-to sauces – it’s such a versatile sauce and packs a flavorful punch.

However, traditional basil pesto is made with pine nuts, which can be a bit pricey and hard to find. So, I created an equally delicious basil pesto recipe that uses blanched almonds instead of pine nuts and other ingredients you probably already have in your pantry. In no time, you’ll have a delicious pesto ready to spread on sandwiches, mix with pasta, use as a dip for veggies, or use it in this 3-ingredient pesto vinaigrette, which just happens to be my favorite was to dress this super easy tortellini pasta salad.

Welcome to My Kitchen! Let’s Make Pesto without Pine Nuts

Overhead shot of the following ingredients: basil leaves, garlic cloves, pepper, olive oil, salt, slivered almonds, and parmesan cheese.
Gather ingredients.
Overhead shot of a food processor with chopped garlic.
Mince garlic in food processor.
Overhead shot of a food processor with chopped basil leaves.
Add basil leaves and pulse.
Overhead shot of a food processor with basil, almonds, parmesan cheese, salt and pepper.
Add almonds, parmesan, salt and pepper and pulse.
Overhead shot of a food processor with pesto sauce surrounded by basil leaves.
Slowly add olive oil. Season to taste and serve.

Key Ingredients & Substitution Suggestions

  • Garlic: I recommend using whole garlic cloves versus pre-minced garlic as I found the flavor to be a lot better in testing. I do not recommend granulated garlic.
  • Fresh basil: Fresh basil is essential in this recipe. If you’d rather use sun dried tomatoes, check out my easy red pesto sauce.
  • Blanched almonds: Blanched almonds are almonds with their skins removed, and they have a sweet flavor similar to pine nuts, but are much easier to find. Roasted almonds with skins can be used, but the sauce will be a bit more brown. You can also use walnuts, or pumpkin seeds, or sunflower seeds for a nut-free option.
  • Parmesan: Try to use freshly grated parmesan if you can, though I’ve found Pecorino Romano to be a good substitute.
  • Extra virgin olive oil: I highly recommend using extra virgin olive oil since the olive oil is a pronounced flavor in this recipe.
Overhead shot of a pot with pesto pasta and a wooden spoon surrounded by a cloth napkin and basil leaves.

A Few of My Favorite Ways to Use Homemade Pesto

When it comes to serving this pesto without pine nuts, the possibilities are endless, hence why it’s one of my favorite sauces to have on hand. Of course, I love to mix it with some cooked pasta (hello tuna pesto pasta!), however, pesto isn’t limited to pasta. Spread it on a slice of bread and top it with mozzarella cheese and tomato for a quick and tasty lunch, use as a dip for grilled bread or vegetables, or take the flavor to the next level by using it as a pesto chicken marinade.

Closeup shot of a pot with pesto pasta and a wooden spoon.

Follow my step-by-step video:

Overhead shot of a food processor with pesto sauce surrounded by basil leaves.
5 stars (5 ratings)

5-Minute Pesto without Pine Nuts

by Robyn Conley Downs
Servings: 5 (2 tablespoon servings)
Prep: 5 minutes
Total: 5 minutes
Using almonds instead of pine nuts, this easy pesto without pine nuts recipe is a more affordable (with easier to find ingredients), and equally delicious homemade pesto! With just a few simple steps and in just 5-minutes and 5-ingredients, you can have a batch of pesto whipped up in no time.
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Ingredients

  • 3 cloves garlic
  • 2 cups fresh basil leaves, packed
  • ½ cup blanched almonds, or walnuts, roughly chopped
  • ½ cup freshly grated parmesan cheese
  • ¼ teaspoon kosher salt, or more to taste
  • ⅛ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Equipment

Instructions 

  • Add the lid to the food processor, turn to high, then drop in the garlic cloves to finely mince. Remove the lid and scrape the sides.
  • Add the basil leaves and pulse several times until coarsely chopped.
  • Add the nuts, cheese, salt, and pepper, and pulse until just combined. Scrape down the sides.
  • Turn the food processor to low, then slowly stream in the olive oil until just combined.
  • Taste and add additional salt if desired.

Notes

  • See blog post, above, for substitution suggestions and my favorite ways to use homemade pesto.
Course: Dressings & Sauces
Cuisine: Italian

Nutrition Information:

Serving: 1 (of 5), Calories: 309kcal, Carbohydrates: 4g, Protein: 7g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Trans Fat: 0.002g, Cholesterol: 7mg, Sodium: 280mg, Potassium: 128mg, Fiber: 1g, Sugar: 1g, Vitamin A: 586IU, Vitamin C: 2mg, Calcium: 169mg, Iron: 1mg
Nutrition disclaimer
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