I LOVE pesto!
I think pesto is my favorite sauce on planet, for a few reasons.
First and foremost is that you can put it on pretty much anything, and it will taste better.
Second, the recipe is super versatile. Traditional pestos are made using basil only. I have no issue with this, but sometimes basil is hard to find (if you don’t grow it yourself) or could be expensive when out of season.
Adding parsley, mint, or cilantro adds a different twist on a classic recipe!
You can take that a step further and replace the cheese portion. With the right ingredients, you can easily make up for that flavor.
Finally, I started using cashews instead of extra virgin olive oil every time I make it, and I was pleasantly surprised! You still get all the creaminess without having to use all that oil.
But don’t take my word for it! Give this a shot yourself!
Vegan Cashew Pesto
Cook and Prep time: 5 minutes
- 3 cups Basil (and/or other fresh herbs), stems removed and roughly chopped
- 1 cup Cashews
- 1-2 tbsp. Water + more as needed
- ½ Lemon, juiced
- 3 cloves Garlic
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Red Pepper Flakes (Optional)
- Place the cashews in a blender. Pulse until a fine meal has formed.
- Add the water, a little at a time, and continue to process until the cashews form a thick cream.
- Rinse produce. Roughly chop the garlic.
- To the blender, add the basil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes. Blend until smooth and set aside until ready to use. Enjoy!