vegan pesto.

i’m kind of a pesto-holic. it’s something that i find pretty much irresistible, which has been the case since i was a little kid and my italian step-mother would make a giant pot of pesto and fill jars with it once a month. that pesto will forever haunt me as the holy grail of pestos, never to be recreated but to forever live in my mind as the best shit ever of all best shit evers. once i became a carb-o-phobe and then gluten-renouncer my pesto intake became limited. add dairy to my pass column and pesto fell off my list-o. when i first heard about vegan pesto i was skeptical, but of course i had to give it a go. i have really tried them all, from kale to arugula to carrot greens. i’ve also tried it with all kinda nuts, from cashews to walnuts to pistachios, but i feel like this one is the winner. almonds really compliment the basil (which is what makes pesto pesto for me), and it’s equally bangin’ warm or cold. feel free to add in a clove of garlic if you are a garlic fan, but i still love this pesto without it.

ingredients:

  1. 2 cups basil leaves (no stems)
  2. 1 teaspoon salt (more or less to taste)
  3. juice of 1 lemon
  4. 1/2 cup olive oil
  5. 1/3 cup raw almonds

directions:

  1. in a food processor pulse the basil, salt, lemon juice & olive oil together
  2. add in the almonds and pulse until creamy
  3. stir into warm food (i like it with roasted veggies or cooked quinoa or pasta) or eat cold (it’s good on crackers or as a dip for raw veggies)

the end.

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