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
- Food processor
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.
