Photo Credit: Elizabeth Newman

Vegan Pesto Dressing

Name: Vegan Pesto Dressing
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Italian
Ingredients: 2 heaping cups packed basil leaves (5oz); 1 garlic clove; 1 teaspoon grated lemon zest (from 1 lemon); 2 tablespoons fresh lemon juice (from 1 lemon); 1 tablespoon almond butter; 1 teaspoon kosher salt; ¼ teaspoon red pepper flakes; 1/3 cup extra virgin olive oil

5 MINPrep Time

1Servings

by Giadzy

Beginner

Vegan Pesto Dressing, Credit: Elizabeth Newman

Photo Credit: Elizabeth Newman

This vegan pesto dressing goes so good on everything. Toss it in with pasta, salads, drizzle it on a caprese, or even grilled chicken or fish. It’s a great dairy-free alternative to pesto for someone who loves that profile of flavors. The almond butter adds in some heft and nuttiness that you normally get from pine nuts in a traditional pesto - and it somehow almost makes it taste cheesy!

Vegan Pesto Dressing

Servings

Prep Time

5 minutes

Ingredients

2 heaping cups packed basil leaves (5oz)
1 garlic clove
1 teaspoon grated lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon almond butter
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
1/3 cup extra virgin olive oil

Instructions

To a food processor, add the basil, garlic, lemon zest and juice, almond butter, salt and pepper flakes. Pulse until everything is finely chopped and just starting to resemble a thick “dip” kind of consistency. With the machine running, pour in the olive oil. If necessary, add more salt or pepper flakes to taste.
Store covered and refrigerated for up to one week.