Aunthetic traditional Italian pesto is made from Basil,pine nuts,Parmesan cheese,garlic and olive oil.

My version of this Italian classic substitutes pine nuts for almonds as almonds are easier to get your hands on.My Basil almond pesto has no cheese in it,making it dairy free,and cheaper to bring together.

Cheese in pesto holds the mixture together,however the consistency of the pesto won’t be compromised as the creaminess from the almonds will hold it together.Basil almond pesto has a rougher texture and differs in flavour from the traditional one but tastes amazeballs good and fresh.

Basil Almond Pesto PastaPesto is versatile,in this recipe I used it in my pasta but it can be used to brighten and freshen up lots of dishes.From being slathered in sandwiches,baking pizzas,preparing meatballs,flavouring up salads,soups it’s use is open to your imagination.

My Basil almond pesto pasta is easy to bring together,you can use any pasta of choice for this recipe,I used linguine  as I happened to have some laying around.

This recipe makes for two servings of pasta,however the pesto is enough to serve a pasta meal of 5 to 6 servings.I love making lots of it as it holds well in my refrigerator ready for when I want to bring together a quick meal.

Basil Almond Pesto Pasta


  • 200 grams pasta of choice
  • 3 cups fresh Basil
  • 1/2 cup almonds
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt&pepper


Cook your pasta according to package instructions and set aside reserving some of the pasta water for later.

In a blender or food processor,pulse your almonds until course

Add in the Basil and garlic cloves. Season with salt and pepper to taste

Pulse this but don’t let the blades run for long and it will generate heat burning the Basil,resulting to a bitter pesto.

As the Basil is being processed gently pour in the olive oil until properly blended and consistent

Using my blender was cumbersome as I had to scrap down the sides from time to time so I transferred my pesto into my mini processor,if you don’t have one your blender will eventually get the job done,a food processor is ideal for this.

Spoon enough pesto to your liking into your cooked pasta and mix well to combine.Add in a few teaspoons of pasta water if you find your pasta is a bit dry and drizzle a bit of olive oil on top.

If you prefer a little tang to your pasta,freshen it up with lemon juice and some lime zest

This recipe makes for quite a substantial amount of pesto,store the rest in an airtight jar in your refrigerator for up to a week.

Plate your pasta with a side of choice,I had mine just as it comes,I find the meal rich enough and it went down well with a simple rocket tomato salad.

Basil Almond Pesto PastaEnjoy.

7 Comments Add yours

  1. Anonymous says:

    hey i looove your recipes kudos for the good job.
    Where do you buy fresh basil?


    1. ombachi13 says:

      Thanks mate,i appreciate.the Basil I get it from nakumat or the zucchini shop,it should be available in any grocery store


  2. MM says:

    Salaaaaala…must try this…need to get cheese stat! Any recipe tips for Sukuma Wiki?


    1. ombachi13 says:

      I cook my sukuma wiki the boring way no onions no tomatoes just fry it in a bit of oil for 4-5 minutes and I am done

      Liked by 1 person

      1. MM says:

        The boring way? LOL! Sawa…noted.


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