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angled view of a pestle and mortar with bright green vegan pesto freshly made inside
Print Recipe

Rustic Almond Pesto

A vegan, homemade version of a classic sauce, using almonds instead of pine nuts
Prep Time10 mins
Total Time10 mins
Course: Dinner, Pasta
Cuisine: Italian
Keyword: Pasta
Servings: 3 people

Equipment

  • Pestle and Mortar
  • Or Blender

Ingredients

  • 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

Instructions

  • 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!