Tired of the same old dips? Get ready to fall in love with the bold, beautiful combination of crisp, peppery radishes and this incredibly creamy, dairy-free almond basil pesto. It’s a vibrant, healthy, and surprisingly simple appetizer that comes together in minutes. The earthy basil, zesty lemon, and rich almonds create a dip so good, you’ll want to put it on everything!
Ingredients
• SERVES: 2PREP TIME: 10 minutes (plus almond soaking time)COOK TIME: None
• For the Pesto
• 1 cup / 60 g fresh basil leaves
• ⅓ heaping cup / 60 g raw almonds, soaked in water for 12 hours, drained, and rinsed
• ⅓ cup / 25 g fresh parsley leaves and stems
• 1 small clove garlic
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1½ teaspoons lemon juice
• ⅛ teaspoon finely ground sea salt
• For Serving
• 20 medium radishes, about 3¼ oz / 90 g, thinly sliced
Instructions
1. Place all the for the pesto—basil, soaked almonds, parsley, garlic, olive oil, apple cider vinegar, lemon juice, and salt—in a food processor or high-powered blender.
2. Blend on high speed until the mixture is completely smooth and creamy.
3. Transfer the pesto to a serving bowl. Arrange the sliced radishes on a plate and serve immediately.
Nutritional Information
• Per serving:Calories: 337Total Fat: 29.4 gSaturated Fat: 3.2 gSodium: 144 mgCarbohydrates: 10.2 gDietary Fiber: 5.4 gSugars: 2.4 gProtein: 8.1 g
Pro Tips
• Forgot to soak the almonds overnight? Cover them with boiling water and let them sit for 30-60 minutes. Drain, rinse, and they’re ready to use.
• For an ultra-creamy pesto, add an extra teaspoon of olive oil or a splash of water while blending to help it smooth out.
• Store leftover pesto in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. It will keep in the fridge for up to 4 days.
FAQ
Q: Do I have to soak the almonds for this pesto recipe
A: Soaking the almonds is key to achieving an incredibly creamy, dairy-free pesto. If you’re short on time, you can do a quick soak by covering the raw almonds with boiling water for 30-60 minutes before blending.
Q: How long does this almond basil pesto last
A: You can store this almond basil pesto in an airtight container in the refrigerator for up to 4 days. To keep it fresh and prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing.
Q: What else can I serve with this radish and pesto dip
A: While crisp radishes are a perfect match, this versatile almond basil pesto is also delicious with other fresh vegetables like cucumber slices, bell peppers, and carrots. You can also use it as a spread for sandwiches or a sauce for pasta.
Q: Is this radish and pesto dip vegan
A: Yes, this recipe is completely vegan and dairy-free. It uses soaked almonds to create a rich, creamy texture without any cheese, making it a perfect healthy, plant-based appetizer.
