Creamy Almond Pesto

I adore pesto. It is the perfect quick summer meal, easy and sure to please. I make my recipe with cashews or almonds instead of the traditional pine nuts because I think it gives it a richer, buttery flavor. My version also has a bit of a kick to it from all the garlic and pepper flakes, so if you’re not a fan of spicy dishes just adjust it to your preference.

-2 bunches fresh basil
-1/2 cup cashews or almonds
-1/2 cup nutritional yeast
-3 cloves garlic (I like it kickin’ so if you plan on kissing anyone, they better eat the pesto too. )
-1/3 cup olive oil
-3 tbsp lemon juice
-1/2 tsp salt
-1 tsp black pepper
-1/2 tsp red pepper flakes

To Prepare:
The best part of this entire dish is that you can just throw all of the ingredients in your food processor at once, turn it on and voila-pesto! I enjoy it over spaghetti squash (as shown below), whole wheat pasta with sliced cherry tomatoes, or as a great dip or spread for basically anything.


4 Responses to Creamy Almond Pesto

  1. Pingback: For the Soy-Free Vegan « Sexy Tofu

  2. NICK says:

    That cat is like “THAT SHIT LOOKS FUCKING AMAZING!” PS – “nutritional yeast”. How does one buy yeast. What the what!?

  3. Pingback: Foodie Tuesday: My Top 4 Vegan Mistakes | I Eat Grass

  4. Pingback: Foodie Tuesday: We Go Together Like… | I Eat Grass

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