Homemade Vegan Almond Basil Pesto (Without Nutritional Yeast!)
This quick and easy homemade vegan almond basil pesto is made with almonds, basil, garlic, olive oil and salt and pepper. Perfect on chicken, fish, vegetables or over pasta.
Servings: 4 people
- 3 cups basil fresh, packed
- 1/2 cup almonds slivered
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In a food processor or blender, add the fresh basil, almonds, garlic, salt, and pepper. Pulse or grind for 20 seconds.
Scrape down the sides of the food processor and add in the olive oil until well combined. Continue pulsing until desired texture is reached.
When making homemade pesto, it is important to add the oil at the very end to prevent over mixing leading to bitterness.
Leftover sauce will store for one week in an airtight container in the fridge.
You can freeze this sauce and it will keep for a few months when properly stored in an airtight container in the freezer.
Calories: 349kcal | Carbohydrates: 5g | Protein: 5g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 293mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin A: 951IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg