My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Creamy Almond Pesto made with toasted almonds, a little bit of garlic, and lots of basil. It makes a heavenly addition to zoodles or pasta!
The essence of any pesto sauce is the combination of a little crunch from nuts and a creamy smooth olive oil. Almonds are one of my favorite nuts to use in a pesto recipe because they are widely available and can be pulverized to tiny pieces in a blender producing that decadent crunch.
In this recipe, I decided to toast the almonds. Toasting almonds is not detrimental, however, it does add a pleasant layer of toasted aroma to the pesto sauce. Most grocery stores sell toasted almonds, so if you have that option go with that.
You can use slivered or whole almonds. Whatever you have at hand should work. Slivered almond take less time to blend so just keep that in mind.
Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Creamy pesto is made with lightly toasted almonds which infuse the sauce with delicate nutty flavor.
- 1/4 cup cup toasted almonds
- 1 garlic clove
- 1 1/2 cup fresh basil
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
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Mix all ingredients in a food processor or a blender and blend until everything is well mixed and creamy.
Nutritional Information (for 1 tbsp): Calories: 206 Fat: 23.6 g Saturated fat: 3.3 g Carbohydrates: 0.6 g Dietary Fiber: 0.3 g Sugar: 0.1 g Sodium: 0 mg Protein: 0.6 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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