Almond Pesto Step-by-Step


125g almonds

60g fresh basil, including stalks

1 garlic clove, peeled

Juice of 1 lemon

125ml olive oil

Pinch of sea salt flakes


Preheat oven to 180c, fan setting.

Place the almonds and garlic on a baking tray and cook for 10 minutes until golden. Once cooked, remove and leave to cool.

Simply place all of the ingredients into a food processor and pulse until smooth. Adding a splash of water to make it even smoother.

Pesto is best enjoyed fresh, but kept in an airtight container in the fridge it will last up to a week.


To make a more classic pesto, simply replace the almonds with pine nuts. Alternatively you can swap out the nuts to make other types of nutty pesto – cashews, Brazil nuts and walnuts all taste delicious. You can also try adding some sun-dried tomatoes or artichokes for a more intense flavour. 

Roasting nuts and garlic really heightens the flavour of the ingredients and takes away the harsh raw taste.