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)
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.