You would not believe that this creamy basil sauce is completely free from dairy! By using soaked almonds, you’ll get that creaminess and richness that brings all the beautiful flavours.
This almond basil sauce is great to add to your salad (think crispy lettuce, tomato, onions, chickpeas, quinoa or whatever you fancy) or with fish and grilled chicken. Or add it on top of or pizza to make your pizza (guilty of that!) Or why not as a spread on your sandwich? Dip some crudités in this sauce? The list is endless!
This recipe calls for blanched almonds, but if you don’t have blanched almonds at hand, you can easily blanch your almonds by yourself! By pouring boiling water over the almonds, the skin will pouf up and detach from the nut, which means you can then peel the skin off with your hands. It will only take 10 minutes longer (or less) and save you some money, as blanched almonds can be pricey.
This recipe will yield about 200 ml, so a little less than a cup and will stay fresh up to 3 days in the fridge.
- 140 g ( 1 cup) blanched almonds
- 1 tbsp olive oil
- 1 tbsp lemon juice (or champagne vinegar)
- 120 ml (1/2 cup) water, more or less depending on desired consistency.
- Handful of basil leaves (around 1 cup)
- Salt and pepper to taste
- Soak the almonds for 2 hours.* Drain and rinse the almonds thoroughly.
- Place the almonds in a high speed blender together with olive oil and lemon juice. Blend until incorporated. Add water slowly until the sauce is smooth and until you've reached desired consistency.
- Add the basil and blend until combined.
- Add salt and pepper.