Almond Pulp Pesto

You've made nut-based pesto before, but why not substitute your almond or nut pulp in place of what you usually use? 

What you need:

  • 2 sprigs (about 4 oz) of fresh basil
  • Olive oil
  • Lemon Juice
  • Nutritional Yeast
  • 2 cups almond pulp (I dehydrated mine beforehand, but could work with wet almonds as well)

The Process:

All you need to do is process or blend your ingredients. I typically chop up the dry ingredients in the processor first (basil), then add the liquids and the rest.

Not going to lie, 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. 

Enjoy!!