Substitute your almond or nut pulp in place of your typical pesto base, for a healthy boost for your favorite pasta dish or snack.

  • 2 sprigs (about 4 oz) of fresh basil (more if you like your pesto super basil-y, you can use a whole store-bought container or bundle)
  • Olive oil
  • 1 Lemon
  • Nutritional Yeast
  • Garlic (3 cloves) 
  • 2 cups almond pulp (I dehydrated mine beforehand, but works with wet almonds as well and may require less oil)
organic, all-natural, raw ground almonds

How to make it: 

  • Use a food processor or small blender
  • Chop up the basil and garlic in the food processor first
  • Add in the nutritional yeast and lemon juice from one lemon, followed by olive oil to achieve the right blending consistency
  • Pulse or process until ingredients are mixed thorughout
  • Enjoy! I use the pesto as a dip, but it's always good to add on top of pasta or zucchini noodles, salads, you name it. 
nut-based, plant-based, vegan almond pulp pesto
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