
Vegan Red Pesto
10 min
Appetizer
Spread
Make-ahead
10 ingredients or less
Servings
(2 Tbsp per serving)
Total
10 minPrep
5 minCook
5 minContains
Free from
Ingredients
-
½ cup (72 g)raw almonds
-
1 cup (150 g)sun-dried tomato in oil, drained
-
½ cup (120 mL)oil from jar of sun-dried tomatoes
-
⅓ cup (8 g)fresh basil, packed
-
2cloves garlic
-
½lemon, juiced
-
½ tspsalt
-
¼ tspground black pepper
Directions
- Heat a small pan over medium-high heat, and toast the almonds for 3 - 5 minutes.
- To a food processor, add the toasted almonds and all the remaining ingredients.
- Blend on high speed until smooth, with little chunks remaining if desired. Enjoy!
Notes
- Make-ahead: and store in the fridge as a snack or spread to enjoy throughout the week!
Storage
- The pesto can be stored in an airtight container in the fridge for up to 5 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
I am allergic to nuts. What can I used instead of almonds? I was thinking tahini, but I think the strong smell/taste will overpower the paste