Vegan Basil Almond Pesto
- Total Time: 15 mins
- Yield: 1-2
Description
If you’re making just one serving try grinding your pesto with a mortar and pestle. Any more than that and you’re better off with a food processor.
Ingredients
Units
- few raw almonds
- handful of fresh basil leaves
- about 1/4 cup (60 ml) extra virgin olive oil
- 3-4 cloves of fresh garlic, peeled
- freshly squeezed lemon juice
- salt - to taste
- red pepper flakes
Instructions
- Lightly dry roast almonds. Cool and keep aside.
- In a mortar, add almonds and lb them until coarse powder.
- Add basil leaves, peeled garlic and salt.
- Add olive oil little by little and make a paste out of the ingredients. Adjust seasoning and add lemon juice.
- Boil your favorite pasta. Heat a tbsp of olive oil in a pan, add pesto and pasta. Toss together. Mix in red pepper flakes and Serve.
- Prep Time: 15 mins
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
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Frequently Asked Questions
Why does the recipe use almonds instead of the traditional pine nuts?
Almonds replace pine nuts to make this pesto vegan-friendly and more budget-conscious; they are lightly dry-roasted first to develop a toasty, slightly sweet flavor before being ground in the mortar, giving the pesto a different but pleasant nuttiness.
The excerpt says to use a mortar and pestle for a single serving — when should I use a food processor instead?
The excerpt is specific: for one serving, grind with a mortar and pestle; for any larger quantity, the food processor is the better tool. The mortar gives you more control over texture for small amounts, while the food processor handles volume more efficiently.
