Vegan Basil Pesto
This easy vegan basil pesto is dairy-free and SO creamy delicious. All you need is a blender and 9 ingredients to make this homemade pesto from scratch!
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Servings: 4 servings
Ingredients
- ½ cup raw cashews soaked 30 minutes in warm water
- 1 small garlic clove or ½ teaspoon garlic powder
- 2 tablespoon pine nuts or sunflower/pumpkin seeds
- 1 tablespoon nutritional yeast
- 2 tablespoon olive oil
- 2 teaspoon fresh lemon juice
- ½ cup tightly packed basil
- 1 cup spinach or kale/arugula
- 3 tablespoon water more or less for a thinner or thicker sauce
- salt & pepper to taste
Instructions
- First, soak the cashews in warm water for 30 minutes to help soften them.
- Then, add the soaked cashews, garlic, pine nuts, and nutritional yeast to a blender and blend for 1 minute to break up the hard ingredients first.
- Next, add in the olive oil and lemon juice and blend until a smooth mixture is formed.
- Then, add in the basil, and greens and blend until a thick paste forms.
- As a final step, add in the 3 teaspoon water to thin out the sauce. Add more water for a thicker sauce and less for a thinner sauce. Season with salt and pepper to your liking and blend again until smooth. Enjoy!
Notes
- Pesto will keep in the fridge in a closed container for 3-5 days.
- To store pesto in the freezer, pour it into ice cube molds, freeze, and store as cubes in a container in the freezer. When stored in the freezer this pesto will keep up to 1 month.
Nutrition
Calories: 196kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 863IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!