This super easy Vegan Almond Pesto recipe is sure to become a staple in your house! It is made with only five simple ingredients, and packs a ton of delicious nutty flavor in each bite.
It takes less than 5 minutes to whip up, using any food processor or blender. Store in your fridge all week to use on pasta dishes, salads, soups, on top of pizzas, etc!
Ingredients in this Almond Pesto Recipe
Basil. Basil is the main herb in most traditional Pesto recipes. It provides a fresh and sweet flavor. You can usually find basil plants at most grocery stores in the produce or herbs section. Make sure you store fresh basil leaves at room temperature. You can sub any other fresh herbs here as well, but the flavor may deviate from a traditional basil pesto.
Spinach. Instead of tons of Basil, I substituted in more greens with some baby spinach leaves. (I don't love too much basil, but you could just do basil if you prefer - this is your own pesto!) You could also try using Arugula for a bit of a spicy arugula pesto.
Extra Virgin Olive Oil. Every good Pesto recipe includes some Olive Oil. I'd recommend using a good, high quality, Extra Virgin Olive Oil if you can. You can really taste the difference.
Garlic Cloves. This recipe calls for just one clove, to add some delicious garlicky flavor! If you don't have fresh garlic at home, you can use Garlic Powder.
Fresh Lemon. The acidity from some freshly squeezed Lemon juice really brightens this Pesto sauce. The spinach and oil and almonds are all heavier ingredients, so a splash of bright citrus really makes a big difference. If you love the lemony flavor, you can add some lemon zest as well.
Salt. Salt bring everything together and enhances the flavor - don't skip it!
Almonds. Of course, you need whole Almonds to make Almond Pesto! Pesto is traditionally made with Pine Nuts, but using Almonds insteads gives a more subdued, delicious nutty flavor. Make sure to use raw almonds for best results.
You will notice that this recipe does not call for parmesan cheese; this keeps this simple pesto recipe vegan friendly.
How to Make Homemade Pesto
Once you make homemade pesto, there is no going back to the grocery store brands. This recipe is seriously so simple, and had great flavor and texture. Simply add all the ingredients to a food processor and process until desired consistency, that's it!
By the way, you don't need a fancy or expensive food processor. I have been using this one I bought off Amazon years ago for around $30 and it has never failed me (Affiliate link, but its truly the one I use!)
I recommend pulsing all the ingredients except the almonds first, as they are a bit harder and will not blend consistently with the other ingredients. Then, add the almonds and pulse until you get the texture you want.
If you like using your pesto for dips or pasta topping, maybe you like keeping it thicker or more chunky. In this case, I would pulse the almonds for only a few seconds only a few times. You can even add more Almonds for a really Nutty Pesto.
If you are using it as a pizza sauce or a dressing, you may want it smoother. Pulse for longer, and potentially add more olive oil or some water to thin it out if you want a really smooth sauce.
What to Eat with Pesto
One of my favorite things about this dip/sauce is it is very versatile and you could use it in so many ways. I find if I make a batch with no specific plan, it is always used up by the end of the week!
Here are some ideas:
- Drizzle it atop a Caprese Salad
- Mix it into a hot soup (Butternut Squash or Lentil Soup are both tried & true)
- Add it to warm pasta dishes
- Use it as a dip for veggies and hummus, like you would hummus
- Toss roasted veggies in it
- Eat a couple plain spoonfuls, for the true pesto lovers
- Add to wraps or sandwiches
- Serve on a plate with some extra olive oil and dip fresh bread or Foccacia in it. Yum!
Store pesto in an airtight container in the fridge for up to 1 week, or you can freeze single portions in an ice cube tray and defrost as needed. Pesto ice cubes will stay good in the freezer for up to 6 months.
Pin this recipe for Easy Pesto for later!
Also: I made a Recipe Video making the Pesto - check that out on my Instagram page here or @thegranoladiaries!
Need some more easy vegan recipe ideas?
Check these out...
Gluten Free & Vegan Strawberry Crisp
Vegan Pumpkin Waffles
Quick Pick Pickled Onions
Vegan Banana Bread Cookies
Vegan Baked Oatmeal
Super Easy Almond Pesto (Vegan)
Equipment
Ingredients
Instructions
- Add all ingredients except almonds to a food processor. Pulse for 30 seconds - 1 minute, until everything is combined.
- Add the almonds and process for a few seconds at a time, until they are incorporated into the sauce. Do this more or less, depending on the consistency you like your pesto. Less pulsing will lead to chunkier pesto.
- Pour in a bowl for dipping, or directly on warm pasta, or spread on a sandwich. Store in an airtight container in the fridge for up to a week, or freeze in an ice cube tray for up to 6 months.
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