Basil Almond Pesto Recipe Vegan and Deliciously Easy

If you’re searching for a vibrant, fresh, and creamy sauce that’s completely plant-based, look no further than this basil almond pesto recipe vegan. It’s a delightful twist on the classic Italian favorite, replacing traditional pine nuts and cheese with wholesome almonds and nutritional yeast to keep it vegan-friendly without sacrificing flavor.

This pesto bursts with the aromatic freshness of basil, the nuttiness of almonds, and a hint of garlic, making it a perfect addition to pasta, sandwiches, or as a dip. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this recipe is incredibly easy to make and sure to become a staple in your kitchen.

What’s more, this recipe not only tastes amazing but is packed with nutrients and healthy fats. Plus, it’s versatile enough to customize with your favorite herbs or nuts.

In this blog post, I’ll guide you through each step, share essential tips, and suggest ways to enjoy your basil almond pesto to the fullest. Ready to get started?

Let’s dive in!

Why You’ll Love This Recipe

This vegan basil almond pesto is a game-changer for several reasons:

• Simple and Quick: Ready in under 10 minutes, perfect for busy weeknights or last-minute meals.
• Healthy Ingredients: Almonds provide heart-healthy fats and protein, while fresh basil adds antioxidants and flavor.
• Dairy-Free and Nutritious: Uses nutritional yeast instead of cheese, giving a cheesy flavor without dairy.
• Versatile: Use it on pasta, roasted veggies, grain bowls, or as a spread on your favorite bread.
• Long Shelf Life: Keeps well in the fridge for up to a week or freezes beautifully for longer storage.

Ingredients

• 2 cups fresh basil leaves (packed, washed and dried)
• 1/2 cup raw almonds (lightly toasted for extra flavor)
• 3 cloves garlic (peeled)
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1/2 teaspoon sea salt (adjust to taste)
• Freshly ground black pepper (to taste)
• Optional: 1-2 tablespoons water or more olive oil for desired consistency

Equipment

• Food processor or high-speed blender (to blend the pesto smoothly)
• Measuring cups and spoons
• Spatula (to scrape down the sides)
• Jar or airtight container (for storing the pesto)
• Baking sheet (if toasting almonds)

Instructions

1. Toast the almonds: Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, stirring halfway. Allow to cool slightly.
2. Prepare the basil: Rinse the basil leaves under cold water and pat dry with a clean towel or use a salad spinner to remove excess water.
3. Combine ingredients: In your food processor or blender, add the toasted almonds, fresh basil leaves, garlic cloves, nutritional yeast, lemon juice, and sea salt.
4. Pulse to combine: Pulse the mixture several times until the ingredients begin to break down and form a coarse paste.
5. Add olive oil: With the processor running, slowly drizzle in the olive oil. Continue blending until the pesto is smooth and creamy. If the pesto is too thick, add 1-2 tablespoons of water or more olive oil to reach your desired consistency.
6. Taste and season: Add freshly ground black pepper and adjust salt or lemon juice as needed, then pulse briefly to mix.
7. Store: Transfer the pesto to an airtight jar or container. You can use it immediately or refrigerate for up to a week. For longer storage, freeze in ice cube trays and then store in a freezer bag.

Tips & Variations

“For the best flavor, always use fresh basil and toast your almonds lightly; it really brings out their nuttiness!”

• Nut alternatives: Substitute almonds with walnuts, cashews, or pine nuts for a different flavor profile.
• Make it spicy: Add a pinch of red pepper flakes or a small fresh chili for a spicy kick.
• Herb blends: Mix in fresh parsley or cilantro for a unique twist.
• Vegan cheese boost: Add a tablespoon of vegan parmesan or extra nutritional yeast for cheesier depth.
• Storage tip: Pour a thin layer of olive oil on top of the pesto in the jar to prevent oxidation and keep the vibrant green color longer.

Nutrition Facts

Serving Suggestions

This basil almond pesto lends itself to many delicious uses. Here are some of my favorite ways to enjoy it:

• Classic pasta topping: Toss with your favorite cooked pasta for a quick weeknight meal.
• Spread on sandwiches or wraps: Use as a flavorful spread instead of mayo or butter.
• Drizzle over roasted vegetables: Especially good on roasted potatoes, eggplant, or zucchini.
• Dip for crackers or crudités: Serve as a fresh, vibrant dip at parties or snacks.
• Swirl into soups: Add a spoonful to your tomato or vegetable soups for an herby boost.
• Enhance grain bowls: Combine with quinoa, farro, or brown rice bowls to add extra flavor and nutrition.

For more plant-based inspiration, check out my Half Runner Beans Recipe and Kodiak Banana Muffins Recipe. For a delightful bread companion, try the Hamburger Bun Sourdough Recipe.

Conclusion

This basil almond pesto recipe vegan is a delicious and nutritious way to elevate any meal with fresh, vibrant flavors and wholesome ingredients. It’s incredibly easy to prepare, requires minimal ingredients, and can be tailored to suit your taste preferences or pantry availability.

Whether you’re making a quick pasta dinner or adding depth to your favorite dishes, this pesto will quickly become a staple in your kitchen.

Embrace the versatility of this recipe and experiment with different nuts or herbs to keep things exciting. Plus, with its long shelf life and freezer-friendly nature, you can always have a jar ready to brighten up your meals.

Don’t forget to explore other vegan recipes on the site to complement your pesto creations and expand your plant-based culinary adventures. Happy cooking!

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