Almond Pesto Toast Vegan Recipe

Almond Pesto on Toast

Good morning, friends :)

I had a nice bunch of local basil from the farmer’s market, which clearly only means one thing to me: pesto. I think I could live off pesto, even if the excessive garlic kills any chance of good breath for the day. It’s a sacrifice you have to make when you eat things fit for a king. I didn’t have any pine nuts lying around, so I subbed almonds instead. I am impressed with how it came out, and like that almonds are a much cheaper option. Honestly, I think you could use any nut and get away with it, right?

I prefer my pesto to be a little on the chunky side, but feel free to add more liquid to yours and play around with the ingredient measurements. To be honest, I barely measure anything out – I am an eye-baller ;)

So, local pesto. Here we go.


You will need:

  • 1 bunch of basil (about a cup?)
  • 2 tbs olive oil
  • 1/4 cup almonds
  • 1 quick squirt of lemon juice
  • 1 clove garlic
  • Salt and pepper, to taste
  • Water for consistency (probably 3-4 tbs?)

Just add all ingredients into your food processor and blend until smooth (or almost smooth, if you are like me!) This pesto is great for pasta, but I really enjoy it on my toast in the morning. I mean – come on – fresh basil first thing in the morning? It’s going to be a good day (but not for your breath). Ha :) xx bianca


8 thoughts on “Almond Pesto on Toast

      • It’s definitely a unique taste! Have you ever had vegimite? It’s a stronger version of that. A lot of Asians like it because they’re accustomed to the saltiness of soy. Difficult to example the taste, such a strange yet delicious thing!! I could try sending you some?!

      • I’ve never had vegimite… I need to look all this up! You’re so sweet – thank you for offering! I wouldn’t want you to go through the trouble, so maybe I will order some online soon. I love trying new things! xx

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