Amazing Almond Pesto

January 07, 2015

Amazing Almond Pesto

It’s hard for me to describe in words how vibrant this Amazing Almond Pesto is. It just screams good health to me! The colour is sensational. It really does make me happy, from picking the basil, to whipping it all up in 20 seconds, and then to eating it (which is the best part in my books). All of that beautiful basil mixed together to create a tasty dip that is so good for your body. It’s hard to beat that.

Every time I eat this Amazing Almond Pesto I feel like I’m doing something really good for my body. Plus, it’s a fantastic way to use the huge amounts of basil that are currently growing in my garden. I normally pick about 4 large stalks of basil (about 25cm in length) to get the amount I need for this recipe.

This Amazing Almond Pesto is essentially a raw vegan and paleo friendly dip. It uses lots of beautiful fresh basil (and you can also add in a little parsley if you like), fresh garlic cloves, activated (or soaked) almonds, lemon juice, cold pressed extra virgin olive oil and a little bit of Himalayan salt. It is full of beneficial antioxidants and phytonutrients. I mean, just look at that colour!

I also love this recipe because it is so versatile. You can be quite traditional and pair your Amazing Almond Pesto with a gluten free pasta or you can do something a little different. Try it on some freshly made Golden Flax and Almond Bread, put a big dollop on your vegetarian casserole or stew and, of course, you can eat it as a dip with fresh vegetable sticks.

I had a massive dollop on top of my lentil and vegetable stew for dinner tonight and it tasted amazing. It just lifted the dish perfectly and gave it a wonderful freshness.

However you choose to eat this pesto, I hope you enjoy it and eat it often.

Amazing Almond Pesto


  • 100g or 3 cups of fresh basil leaves, washed (you can add a little fresh parsley in to make up the 100g if you choose)
  • 2 cloves of garlic
  • 1 cup of activated almonds (or raw almonds soaked overnight in filtered water and drained)
  • 95g or 1/2 cup of cold pressed extra virgin olive oil (use the best quality olive oil that you can find)
  • 60g or 4 tablespoons of freshly squeezed lemon juice
  • 1/4 teaspoon Himalayan salt

Thermomix Method

  1. Place all of the ingredients into your Thermomix bowl and blend for 10 seconds on speed 7.
  2. Scrape down the sides of the bowl with your spatula and mix for a further 10 seconds on speed 6, until the ingredients are well incorporated and the basil is chopped finely.
  3. Spoon into your serving dish and use immediately or store it in the fridge in an airtight container for use within 2 to 3 days.

Conventional Method

  1. Place all of your ingredients into a large food processor with an S blade and process until the ingredients are finely chopped. You may need to wipe down the sides of the food processor with a spatula and continue processing for a little longer to achieve the desired consistency.
  2. Spoon into your serving dish and use immediately or store it in the fridge in an airtight container for use within 2 to 3 days.

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