This super easy Vegan Almond Pesto recipe is sure to become a staple in your house once you make it! It is made with only 5 simple pantry staple, and packs a ton of delicious flavor in each bite.
You can make it in less than 5 minutes, using any food processor or blender and store for up to a week! Use on pasta, salads, soups, etc!
Ingredients in Spinach Almond Pesto
Basil. The essential herb in most Pesto sauces. To be completely honest, if you don't have any fresh Basil on hand, you could skip it and the sauce would still turn out great. It might be a touch less "pesto-y", but it will still be very delicious.
Spinach. Instead of tons of Basil, I substituted in more greens with some baby spinach leaves. You could also use Kale here, or even Arugula; it will alter the flavor profile to be a bit spicier, but it will still be delicious.
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. Just one clove, to add some delicious garlicky flavor! If you don't have cloves, you can use a dash of Garlic powder. Or, you can leave out.
Fresh Lemon. The Fresh 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.
Salt. Don't skip it! If anything, add some more!
Almonds. Of course you need Almonds to make Almond Pesto! Pesto is traditionally made with Pine Nuts, but I personally find those to be overpowering and taste funny. I much prefer the flavor of the Almonds.
How to Make Vegan Pesto
This recipe is seriously so easy. You 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 hundreds-of-dollars food processor either. 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 do recommend pulsing everything except the almonds first, as they are a bit harder and will not blend consistently with the other ingredients.
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
This dip/sauce 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 pastas
- Use it as a dip like you would hummus
- Toss roasted veggies in it
- Eat a couple plain spoonfuls
- Add to wraps or sandwiches
- Serve on a plate with some olive oil and dip fresh bread or Foccacia in it. Yum!
There are so many delicious ways to enjoy!
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
Almond Pesto (Vegan)
This easy vegan Pesto recipe is so delicious and so versatile, Use on pasta, salads, soups, or just eat by the spoonful!
Ingredients
- 1 Big Handful Basil (roughly 1 cup)
- 1 Cup Spinach
- ½ Cup Olive Oil
- 1 Garlic clove
- Juice of ½ - 1 lemon
- ¼ tsp Salt
- ⅓ Cup Almonds
Instructions
- Add all ingredients except almonds to a food processor. Process 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 pasta, or a sandwich, or store in an airtight container in the fridge for up to a week!
- SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
Notes
You do not need a fancy Food Processor for this recipe. I have been using this one for years.
Feel free to add more or less of any ingredient. If you want a really chunky pesto, add more nuts. For a more subtle flavor, add more spinach and less basil.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 42Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 54mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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