Pesto Almond Dip

  • Author: Kelsey


  • 1 cup unsalted roasted almonds, soaked for 48 hours
  • ½ cup water
  • Juice of one lemon
  • 3 tablespoons olive oil
  • 1 tablespoon coconut aminos
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 cup basil
  • Salt to taste


  • Once your almonds have soaked in water for 4-12 hours, drain the almonds then add them to a food processor.
  • Add in 1/2 cup of water, lemon juice, olive oil, coconut aminos, nutritional yeast, garlic powder and basil. Blend on high for a few minutes until the almonds have broken down completely and dip is relatively smooth.
  • Season to taste with salt and blend again.
  • Serve with veggies!