Vegan Cashew Basil Pesto

This delicious vegan cashew basil pesto is so easy and fast to prepare and goes well with just about everything, such as pizza, soups, salads, pasta, sandwiches, etc. Includes fresh herbs, cashew nuts (no pine nuts!), zesty lemon juice, fresh garlic and nutritional yeast. It is so simple yet bursts with amazing fresh flavors! 100% vegan, dairy-free and naturally gluten-free.

Prep Time5

Total Time5

Course: dinner, Dip

Cuisine: American

Keyword: basil, condiment, dairy-free, dip, healthy, pesto, plant-based, Vegan, vegetarian

Servings: servings

Calories: 268kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

2 packed cups fresh basil
1 cup raw cashews unroasted and unsalted
2-3 tbsp lemon juice
2 cloves of garlic roughly chopped
3 tbsp nutritional yeast
2 tbsp olive oil or more to taste, see notes for an oil-free recipe
water enough to reach desired consistency, about 1-3 tablespoons
salt

Instructions

To a food processor, add the cashews and garlic. Then process until fine and crumbly.
Add the nutritional yeast, salt, lemon juice and fresh basil. Then, process until a thick paste forms. Use a spatula to stir and scrape the walls of the food processor.
Then, process again and pour the olive oil through the "feed tube" while it processes. Stir in the food processor.
Then, process again and add 1-3 tablespoons of water through the feed tube while it processes. Keep adding water in small amounts at a time until you reach desired consistency.
Taste and adjust flavors to your preferences. Serve with pasta, pizza, sandwiches, soups, etc.

Video

Notes

Storage: pesto stores well, although it tends to brown over time. To slow down the oxidation process, you can squeeze extra lemon juice over the pesto and place a plastic film touching its surface before transferring it in the fridge (it stores well for about 3 days).
You can also freeze pesto using an ice cube tray for up to 3-4 months. Then, thaw and use as many cubes as you need to flavor soups, pasta or sauces.
If serving with pasta, then be sure to keep some the pasta cooking water to stir in the sauce and help combine everything together.
I recommend checking out the blog post to find out ways to customize your pesto sauce!
You can make this recipe oil-free by completely omitting the oil and using water instead.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition