Vegan Basil Pesto Recipe

This vegan pesto recipe utilizes the pulp left over from cold-pressed almond milk to create an amazingly flavorful sauce!

ramekin filled with vegan basil pesto on a wooden table

Ingredients

nut milk pulp 6.5 oz 184 g left over from cold-pressed nut milk
olive oil (extra virgin) 4 oz 113 g 8 tablespoons
garlic (peeled) 2.5 oz 71 g 12 cloves
spinach 2.5 oz 71 g 2 1/2 cups
basil (fresh) 2 oz 57 g 2 1/2 cups
lemon juice 1.25 oz 35 g 1/3 medium lemon
salt (kosher) .60 oz 17 g 1 tablespoon
black pepper (ground) .25 oz 7 g 1 tablespoon

Directions

  1. In a saucepan, add the peeled garlic and cover with oil, we recommend using a small, shallow saucepan to avoid needing too much oil to cover the garlic completely. Adjust heat to lightly simmer for 15-20 minutes until garlic is slightly brown and tender.

  2. Remove the garlic from the oil and let both garlic and oil cool.

  3. Add all ingredients except the oil into the blender and process until well blended.

  4. Gradually add the oil.

Pro tips

  • For a cheesy flavor, add 3-4 tablespoons of nutritional yeast.

  • Great on pizza, pasta, breadsticks, sandwiches, spiralized zucchini and more!