Almond Garlic pesto Cream

The holidays are coming up, and if you’re plant-based, you need recipes that can be doubled easily and that all your guests will love! This pesto cream is packed with great sources of protein, healthy fats, amino acids, and B vitamins! It is simple to make, store, and use for all your favorite Italian dishes. I hope you enjoy it as much as I do!

Duration: 15 minutes

*Yields about 2 cups of pesto cream

//Ingredients//

1 Cup of Almonds

2.5 oz. of Fresh Basil

1 Lemon

1/3 Cup of Olive Oil

1/2 Tsp. Salt

1 Tbsp. Garlic

2/3 Cup of Nutritional Yeast

//method//

1) Pour almonds into a container that can hold extra water.

2) Bring about 2 cups of water to a boil and pour over the almonds until they’re completely submerged. Let soak for at least 10 minutes.

3) While almonds are soaking, cut and juice one lemon.

4) Fill a blender or food processor with the rest of the ingredients—including the almonds (once they have finished soaking). Blend until smooth and creamy. If the mixture is too thick, start adding a small amount of water (I use a tablespoon) until your desired consistency is reached.

5) Store the pesto cream in a jar in the fridge and ENJOY!

***Using it over pasta:

1) Cook pasta al dentè in salted water and set the pasta water to the side.

2) Pour the pesto cream into the pan with the pasta—it will be thick, so slowly add the pasta water to create your desired consistency.

3) Add salt to taste as needed.