Vegan Almond Pesto with Lemon

Do you dislike eating leafy greens, but aim to get the recommended 2 cups raw/1 cup cooked serving in daily? Me, too. My secret hack is to use them as an ingredient in things I do like! For example, throwing a couple handfuls of spinach in with shakshuka, blending up some beet greens in a smoothie, or this kale pesto! Now, call me crazy if you want, but I’ve never liked store-bought pesto. Something about the added cheese and the unnecessary overly oily texture is very unappealing to me. So, I make my own! And you can, too! This post will answer some FAQs about pesto, as well as give an in-depth step-by-step guide to making Vegan Almond Pesto with Lemon. Read to the end to get some pesto inspo!

Is pesto healthy or unhealthy?

The nutritionist in me dislikes this question. The most accurate (and most frustrating!) answer is that most foods can be considered healthy in moderation. However, that answer doesn’t really answer the question, does it? The example use of the pesto as photographed in this recipe, a chicken sandwich, is generally topped with sauce. Maybe BBQ? Let’s compare the nutrient profiles of the two, side by side.

As you can see, both sauces have their strengths and weaknesses. The store-bought BBQ sauce is lower in calories and fat. The pesto is lower in sodium, carbs, and sugar, while being higher in fiber and protein. There is no “right” choice, it’s all about what nutritional goals are important to you!

Is pesto bad for losing weight?

Weight loss is a tricky beast, as anyone who has tried will tell you. As shown in the example above, Vegan Almond Pesto with Lemon is higher in calories than some store-bought sauces can be. If you care only about calories, in a one-to-one comparison, the pesto is not as great for weight loss as the BBQ sauce is. However, calories in vs. calories out is only one small piece of the weight loss puzzle. Those who are successful in their weight loss journeys know that satiety plays a huge role. Because the pesto is higher in fiber and protein, the pesto will be more immediately satiating, and it will keep you feeling satiated longer than the BBQ sauce would. In my opinion, factoring in a serving of pesto in your daily calorie goals will be better for weight-loss long term than cutting corners with the lower-calorie BBQ would be.

Is pesto safe to eat raw?

Yes. All of the ingredients in this pesto are safe to eat raw.

What is pesto traditionally made of? What is the main flavor in pesto?

Traditional pesto is made of basil, garlic, pine nuts, salt, Parmesan cheese, and olive oil. The name for this kind of pesto is “Pesto alla Genovese,” which translates to pounded sauce of Genovese. Luckily for us, we don’t have to pound the sauce by hand! We can use our food processors!

While the traditional pesto is delicious and characteristic of certain parts of Italy, it is not necessarily feasible to make for everyone. In the Midwest, for example, basil is not usually sold in large containers, and is therefore too expensive to make a cost-effective pesto. Pine nuts are difficult to source in the Midwest, as well. For vegans, parmesan cheese is not a part of their diet. For all to enjoy pesto, some changes would need to be made!

The tradition of Pesto alla Genovese is deeply rooted in Italian countryside lifestyles. Because the sauce is so beautifully simple, it is easy to modify to fit most people’s dietary needs! Simply choose a leafy green (or two! This pesto is great with some added cilantro or parsley if you have some on hand!), choose a dry cheese (or nutritional yeast to keep the cheesy flavor while remaining vegan), and choose a nut. Pair with olive oil, garlic, and/or spices, and you’ve got yourself a hit on your hands!

Because pesto is traditionally mainly greens with added flavors, the main flavor in pesto is generally the greens you choose to work with. Choose wisely!

What do Italians eat with pesto? What does pesto pair well with?

Pesto is traditionally eaten with pasta! It can also be used as a spread on sandwiches or as a flavor in soup. Extra olive oil or lemon juice can be added to thin the pesto so that it can be used as a sauce on pizza or as a topping on meats or veggies!

Pesto pairs well with so many dishes. It can be used as part of a charcuterie board, in place of a tomato salad in bruschetta, or baked onto meats! It can be thinned and used as salad dressing, as a marinade for tofu or fresh mozzarella, or as a dip for sandwiches! The sky is the limit, truly.

Pro tip: try it with our Sage and Brown Butter Focaccia!

How is Vegan Almond Pesto with Lemon made?

Prep

Gather your ingredients! The lemon and kale will need to be washed, and the kale’s stems will need to be removed. Zest and juice the lemon. Finally, peel your garlic cloves. Since everything is going into a food processor, your garlic does not need to be chopped. The garlic pictured is chopped because it was left over from another dish!

Process the kale

I prefer my finished pesto to have finely chopped kale and slightly larger bits of almonds. To achieve this result, I begin by processing the kale alone. Fill the bowl of the food processor until it is full of leafy greens, put the lid on, and process. If there is remaining kale, don’t panic! When the first batch of kale has been processed, there will be more room in the food processor! Simply add it after processing the first batch! The total time taken to process the greens should be about three to four minutes. It doesn’t have to be perfect, since it will be processed again!

Process the remaining solid ingredients

To the food processor with the kale, add the lemon zest, almonds, nutritional yeast, and garlic. Then, process until the pesto reaches your desired consistency. As mentioned above, I prefer my almonds to be chunkier (like in the picture), so I don’t process for very long at this stage. I let the processor run on high for about one minute.

Add the liquid ingredients

Finally, add the olive oil and lemon juice. I prefer a thicker pesto, so I start with a half cup of olive oil. I process the pesto, scraping down the sides as needed, until completely mixed. If you prefer a thinner pesto, you can add more olive oil or lemon juice as necessary to obtain your desired consistency!

In pesto, the quality of your olive oil matters. If you’re wondering how to choose a bottle, see our olive oil guide.

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In the pictured serving suggestion, we used the pesto as a spread on a poached chicken sandwich. To make the meal even easier, you can use a rotisserie chicken. If you prefer a lower-carb option, a wrap would also be an excellent choice. To keep the recipe vegan, tofu, cauliflower, mushrooms, or chickpeas would be an excellent substitution for chicken!

Pesto is a versatile sauce. There are several ideas listed above in the FAQ section, if you’re looking for inspo! Another of our favorite ways to serve this sauce is as a spread on our Brown Buter Sage Focaccia bread!

Did you try our recipe? Let us know in the comments! You can also pin the recipe so that you never lose access. Trust me, you’ll want to come back to this recipe again and again!

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