Rustic Almond Pesto
A vegan, homemade version of a classic sauce, using almonds instead of pine nuts
Servings: 3 people
Pestle and Mortar
- 60 g Basil leaves, large stems removed
- 1 tsp Sea salt
- 3 Garlic cloves, peeled
- 40 g Almonds, roughly chopped
- 2 tbsp Nutritional yeast
- 2-3 tbsp Extra virgin olive oil
Start by removing any large stems from the basil leaves.
Add the basil leaves to the mortar. Using the pestle start pounding the basil leaves.
Add in the sea salt to help abrasion and continue to pound.
Add in the garlic cloves and almonds and pound until they become smaller pieces.
Add the nutritional yeast and mix well.
Add in the olive oil a tablespoon at a time until you get the desired consistency. Sometimes only 2 tbsp is needed instead of 3.
Serve with pasta, focaccia, salad, roasted potatoes....everything!