Easy Almond Pesto


If you’re like me, jared vegan pesto is a staple of your food cupboard. It transforms even the most lacklustre ingredients into a mouthwatering mediterranean feast in seconds. If you want to have a go at making your own pesto, this quick & simple recipe is ready in minutes. Drizzle over some oven roasted greens for a tasty side, or stir into some pasta with spinach & peas for a speedy supper. Whatever you put it on, it’s deliciously savoury and packed full of essential fatty acids, vitamin E, fibre & magnesium thanks to the addition of almonds.

All you need is a blender and a few fresh ingredients!

Dairy-Free, Gluten-Free, Soy-Free & Plant-Based


Difficulty

Rating: 1 out of 5.

Keeps for up to 3 days in an airtight container in the fridge

Ingredients

Makes 1 bowl

  • 40g fresh basil leaves
  • 1 garlic clove
  • Squeeze of lemon juice
  • 70 ml extra virgin olive oil
  • 25g pine nuts
  • 60g raw almonds
  • 3 tbs nutritional yeast
  • 3/4 tsp pink Himalayan Salt
  • 1/2 tsp cracked black pepper

Method

Simply toss all the ingredients into a blender & blitz until smooth & creamy.

If the mixture is a little thick, you can add more oil or a few teaspoons of water.

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