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!
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
Instructions
Simply…
- 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