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A copycat recipe for Pesto Bitchin’ Sauce. This creamy almond pesto dip (or sauce) is made with just seven delicious ingredients. Trust me, you’ll want to dip everything in it! Vegan, gluten-free, low-carb and high in protein.
First things first, have you ever seen or tried Bitchin’ Sauce?!? If you have no clue what I’m referring to, Bitchin’ Sauce is a brand out of California that makes an array of vegan, almond-based dips/sauces. The first time I tried it was when we had a friend coming into town who is vegan. I sent Isaac to the store to pick up some snacks for our guest. He came home with a variety of vegan goodies, including two tubs of Bitchin’ Sauce: the heat (which is spicy) and the pesto. We devoured the dips over the course of the evening and I instantly became obsessed with creating a homemade version.
After a few test batches, I finally came up with a copycat recipe for the pesto Bitchin’ Sauce that I’m pretty darn pumped about. I’ve already made it a handful of times and I know it’s not really basil season at the moment, but I couldn’t wait to share the recipe. It’s that good.
I’m mostly excited for my version of this sauce because I was able to make it with just 7 simple ingredients . . . and without any added oil (a total win!).
Here’s what you’ll need to make this amazing pesto dip/sauce:
This recipe is perfect for incorporating into your weekly meal prep because there’s so much you can do with it. The options are endless! Here are a few of my favorite ways to enjoy it:
I had this conversation around Thanksgiving recipes with Isaac – I feel like people expect you to bring a traditional holiday dish to parties, but lately, I’ve been inspired to bring a new creation. Because of the pretty green color and ridiculously delicious taste, this dip would make the perfect addition to a holiday spread. This year, I’m being bold and plan to bring a veggie + cracker tray with this almond pesto dip to at least one holiday party. Fingers crossed people love me for bringing a healthy instead of traditional dish?!
If you make this almond pesto dip, be sure to let me know how it turns out by leaving a comment and star rating below. Your feedback is so helpful for me and other EBF readers!
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I really liked this pesto! I made a couple of minor changes. I reduced the amount of lemon juice to about 1.5 TB based on another reviewer’s comment and omitted the nutritional yeast. It came out creamy and delicious! Love that this is oil fee too! Can’t wait to try it on your spaghetti squash with shrimp for dinner tonight!
Woo! So pumped this almond pesto dip was a hit even with your modifications. Thanks so much for the review, Emma. I really appreciate it!
I just made this and all I could taste was lemon. It tastes nothing like pesto. I tried to balance the lemon by adding olive oil and sea salt, which are not in this recipe, but it didn’t help. I added another 1/3 cup basil and it still didn’t improve the flavor. Will not make again.
Oh no! So sorry to hear that this recipe didn’t turn out for you. Did you change anything about the recipe?
This is the bomb! I’ve been using it as a sauce on my spaghetti squash (thanks for that idea too!). I’ve also used it on my veggies. It keeps well in the fridge too!
If we cannot consume nutritional yeast is it ok to omit or is there a good replacement option?
Thank you
I would try grated parmesan cheese
Can I soak the almonds first, rinse and use wet or should I use dry almonds?
If you want to soak the almonds first that’s totally fine! And I think you can use them wet after soaking.