Almond Pesto Recipe
This easy almond pesto recipe blends together simple ingredients for a fresh, vibrant, and nutty sauce. Great tossed with pasta, spread on sandwiches, used as pizza sauce, served as a dip and more!
Servings 8 servings
Calories 103kcal
Equipment
Ingredients
- 2 cups fresh basil
- ⅓ cup roasted almonds
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- To a food processor, add fresh basil, almonds, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped.
- Slowly pour the olive oil and process the pesto until smooth and fully blended. If your pesto is too thick, add a tablespoon or two of water until desired consistency is reached.
Notes
Store leftover pesto in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 146mg | Potassium: 102mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
