Watch How to Make it Here
This recipe starts at 08:56
Enjoy this delicious red pesto in a pasta, in a sandwich or wrap, or serve it with some crackers and vegetables to dip in.
Vegan Red Pesto
▸ ▹ Vegan, gluten-free, soy-free
Yield: approx. 1 cup
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
½ cup (70 g) raw almonds
1 cup (55 g) sundried tomatoes
½ cup (120 mL) oil from jar of sundried tomatoes
⅓ cup (7 g) basil leaves, packed
2 cloves garlic
1 Tbsp (10 g) nutritional yeast
1 Tbsp (15 mL) fresh lemon juice
½ tsp salt
¼ tsp black pepper
Heat a small pan over medium-high heat, and toast the almonds for 3 - 5 minutes until golden.
To a food processor, add almonds, sundried tomatoes, oil, basil, garlic, nutritional yeast, lemon juice, salt, and black pepper.
Blend on high speed until smooth, with little chunks remaining if desired. Enjoy!
Storage: the pesto can be stored in an air-tight container in the fridge for up to 5 days.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes