Creamy Smoked Almond Vegan Pesto Dip
Author: Erin Powell
Recipe type: Appetiser
Serves: 1 ¾ cups
- ¼ cup smoked almonds
- 2 ounces fresh basil
- 1 tablespoon fresh garlic, minced
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons fresh lemon zest
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 (5-ounce) containers Greek-style dairy-free yogurt alternative
- Have a food processor ready, and a 4-cup serving bowl set aside for the finished dip.
- Pick all of the leaves from the basil, and roughly chop them. Process almonds and picked basil for 1 minute in the food processor.
- Add garlic, lemon juice, lemon zest, salt, and pepper. Process until smooth.
- Add the olive oil, and process until smooth.
- Pour the 2 containers cultured almond milk into the 4 cup bowl. Stir in ¼ cup of the almond pesto. Mix well, and adjust seasoning as desired.
- Serve with chips or fresh vegetables. Save the remainder of the pesto for a spread on bread, or toss with pasta for an easy dinner.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-smoked-almond-vegan-pesto-dip
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