Vegan Basil Pesto

This is not an authentic basil pesto recipe. I repeat, this is NOT an authentic basil pesto recipe. But it’s a pretty nice alternative if you’re one of those people who a) Likes pesto, b) Wants to make homemade presto, c) Thinks that pine nuts are insanely expensive and (forgive the pun) you have to be a nut to buy them if you live in Egypt, d) You don’t like cheese/are dairy intolerant e) Avoid pesto because of all that oil and f) You’re me.

Total Time

10min

4.0

3 Ratings

Author: Healthy-ish

Servings:

Ingredients

•

2 cups

Fresh Basil Leaves

•

1/2 cup

Almonds

•

2 cloves

Garlic

•

Lime , juiced

•

1 tsp

Granulated Sugar

•

4 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Water

Cooking Instructions

Blanch basil by putting Fresh Basil Leaves (2 cups) in boiling water for 10 seconds then plunging it into ice cold water.

Give Almonds (1/2 cup) a quick blitz in your food processor. Now add the Garlic (2 cloves) , Salt (to taste) , Ground Black Pepper (to taste) , Granulated Sugar (1 tsp) , and Lime (1) . Pulse just enough to mix them.

Add the basil and get your oil ready. Start blitzing the mixture while slowly adding the Olive Oil (4 Tbsp) through the top opening until everything is incorporated. Continue with Water (to taste) to get the desired consistency.

Freeze into ice cube trays or cupcake molds (perfect one portion size) and then pop them out and put in a freezer bag. Serve and enjoy!

Author's Notes

You could also add a bit of milk or cream to it and turn it into a creamy, pesto-ey pasta sauce.

Nutrition Per Serving

CALORIES

955

FAT

91.8 g

PROTEIN

17.7 g

CARBS

26.3 g