Directions

1. Add the basil, roasted almond butter, toasted almond slices, baby arugula, nutritional yeast, garlic cloves, lemon zest, sea salt, and ground black pepper into a food processor. Pulse 4-5 times to combine the ingredients. Scrape down the sides with a spatula.

2. Pour in the olive oil and blend until the preferred texture is reached. For a chunkier pesto, blend for a shorter time, for a smooth and velvety texture, blend for a longer time. Add water as needed to thin out the consistency. Season to taste with salt and pepper.

3. Enjoy immediately with the prepared almond pasta or wrap it tightly and store in the refrigerator until you are ready to use. If you are refrigerating the pesto, it will thicken up slightly. Simply stir and heat slightly or add a small amount of warm water to loosen.