Vegan Almond Pesto
This yummy 5-minute vegan almond pesto sauce is gluten-free, dairy-free, oil-free, soy-free, and has only five ingredients.
Servings: 4
Calories: 110kcal
Ingredients
- ½ cup raw almonds
- 1 cup fresh basil packed
- 1 clove garlic roughly chopped
- 2 Tbsp fresh lemon juice
- 3-4 Tbsp water
- Salt to taste I used ¼ tsp
Optional additions
- ½ to 1 tsp crushed red pepper for heat
- 1 to 2 tsp nutritional yeast for a cheesy flavor
Instructions
- Put raw almonds, fresh basil, lemon juice, roughly chopped garlic, and water into a blender and blend until smooth. I used a Nutribullet for this pesto sauce, which turned out great. If it's too stiff, add another tablespoon of water to thin it out. Salt to taste (I used ¼ teaspoon). If you like things spicy, add some crushed red pepper. If you like it "cheesy," add nutritional yeast.
- Pesto keeps well in an air-tight container for up to 4 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Knife
- Cutting board
- Blender
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 78mg | Potassium: 174mg | Fiber: 3g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
