• Rose

Vegan Pesto

1 cup fresh basil leaves (green or purple)

2 tablespoon garlic (minced)

3/4 cup raw cashew pieces / or sunflower seeds

2 tablespoon nutritional yeast

2 tablespoon fresh lemon juice

1 teaspoon sea salt (plus more to taste)

1/2 cup olive oil

In a food processor, combine the basil leaves, garlic, nuts or seeds, nutritional yeast, lemon juice, and sea salt, pulsing until finely chopped.

With the machine still running, drizzle the olive oil in a steady stream until the pesto reaches the desired consistency.

Season with salt and pepper to taste.

Store pesto in a covered dish in the refrigerator until ready to use. Pesto will keep for 2-3 days stored in an air-tight container in the refrigerator. It also freezes well.


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