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Vegan Basil Almond Pesto

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  • Author: Siri Pulipaka
  • Total Time: 15 mins
  • Yield: 1-2 1x


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.


  • few raw almonds
  • handful of fresh basil leaves
  • about 1/4 cup extra virgin olive oil
  • 34 cloves of fresh garlic, peeled
  • freshly squeezed lemon juice
  • salt – to taste
  • red pepper flakes


  1. Lightly dry roast almonds. Cool and keep aside.
  2. In a mortar, add almonds and pound them until coarse powder.
  3. Add basil leaves, peeled garlic and salt.
  4. Add olive oil little by little and make a paste out of the ingredients. Adjust seasoning and add lemon juice.
  5. 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
  • Category: Condiment
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