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almond pesto in a bowl
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Almond pesto - Vegan basil pesto sauce

This Almond pesto is a vegan basil pesto recipe with fresh basil leaves and almonds that tastes delicious like traditional pesto. And I'm sure you will make this easy vegan pesto recipe again and again!
Course Sauce
Cuisine Global, Italian
Keyword almond pesto, vegan basil pesto
Prep Time 10 minutes
Servings 1 cup
Author Sravanthi

Equipment

  • Food processor

Ingredients

  • 100 gms fresh basil leaves around 5 cups fresh basil leaves
  • 100 gms almonds around ¾ cup
  • 100 gms extra virgin olive oil approximately ¾ cup extra virgin olive oil
  • 2 garlic pods
  • ½ teaspoon pepper powder
  • ½ teaspoon lemon juice
  • Salt to taste

Instructions

  • Take a food processor or blender jar.
  • Add almonds, garlic, black pepper powder, salt, basil leaves, olive oil, and lime juice to the food processor in that order. We want to grind the almonds first and then basil leaves.
  • Blend everything to form a rough paste. If you wish, you can grind it into a smooth paste. I like it to be a little gritty.
  • Store the pesto sauce in the clean and dry glass jars. Top the almond pesto with some olive oil to prevent oxidization.

Notes

  1. Adjust olive oil according to your preference.
  2. This sauce can be stored in the refrigerator for a month.
  3. To keep it fresh, store this in an airtight glass container.
  4. Top it with olive oil to prevent oxidization.
  5. Cashews can be replaced with almonds or walnuts or pumpkin seeds or sunflower seeds.