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–+ servings
close up of almond pesto in a bowl

Super Easy Almond Pesto (Vegan)

thegranoladiaries
This easy Almond Pesto recipe is so delicious and versatile. Use on pasta dishes, salads, soups, rice bowls, on top of pizza, or just eat by the spoonful!
5 from 3 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Italian
Servings 18 servings
Calories 42 kcal

Equipment

Ingredients
  

  • 1 Big Handful Basil roughly 1 cup
  • 1 Cup Spinach
  • ½ Cup Olive Oil
  • 1 Garlic clove
  • Juice of ½ - 1 lemon
  • ¼ teaspoon Salt
  • ⅓ Cup Almonds

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.
  • 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.

Nutrition

Serving: 1gCalories: 42kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 54mgFiber: 1gSugar: 2g
Keyword almond pesto, easy recipe, vegan
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