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Almond Basil Pesto
May Simpkin

Zesty Vegan Almond Basil Pesto

This homemade Vegan Almond Basil Pesto is decadent, rich and so versatile; adding interest to the simplest of dishes! This fragrant recipe is not for the faint-hearted but it guarantees to pack a nutritional punch! Almonds as a base provide more protein and fibre than the traditional pine nuts and also give it a slightly crunchier texture. Making your own means that it is much lower in salt than shop bought varieties and infinitely tastier!
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Total Time 10 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Ingredients Method Notes

Ingredients
  

To Make this Zesty Almond Basil Pesto you’ll need…..
  • 100 g Extra Virgin Olive Oil
  • 80 g Basil
  • 50 g Almonds ground
  • 6 large cloves Garlic
  • Juice of half a Lemon
  • Salt & Pepper

Method
 

Simply…
  1. Put the basil and garlic in a food processor and blend until well ground. Add the ground almonds, olive oil and lemon juice and pulse a few times until well combined. Check seasoning.

Notes

Tips: Ideally you will be using a powerful blender such as a Thermomix or Nutribullet, to make sure that you have an evenly ground pesto.
I like to make up a batch and leave it in the fridge.
 
This pesto will keep in the fridge for up to 10 days; the lemon and olive oil act as a preservative and keep it fresher for longer.
For a more zesty pesto, use more lemon juice; ideal with fish or pasta.
You can vary the nuts; any nut will work well as long as it is finely ground You can also vary the herb; parsley, rocket or watercress work particularly well.
This Pesto is SO versatile:
  • Simply add as a topping to a white fish or salmon fillet and bake in the oven
  • Mix in with some roasted vegetables and quinoa/pasta
  • Add a spoonful to a soup when serving
  • Use as a stuffing for butternut squash or marrow; scoop out middle and spoon in the pesto. Bake in the oven until soft