Easy vegan pesto full of fresh basil, cashews, nutritional yeast, garlic and olive oil. Perfect for quick pesto pasta, spreading on bread or pizza, and adding flavour to soups and dips.
Servings 1 jar
- 2 cups packed basil
- 1/4 cup cashews or other nuts or seeds
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
First wash your basil (or other greens) and remove any tough stalks.
If desired, lightly toast your nuts (or seeds) in a pan to bring out extra nutty flavour.
Place the basil leaves, nuts, nutritional yeast, garlic and salt in a food processor or blender bowl and blend to a paste.
Scrape down the sides and then slowly pour in the olive oil whilst blending.
Transfer to a clean jar for storage, and drizzle a little more oil on top to stop it from browning.
This vegan pesto recipe is perfect for adapting with other greens/herbs and nuts/seeds. Have fun with it and experiment!
Check out the post above for variation ideas and tips for making the pesto oil free.
Store in the fridge for up to 1 week. Freeze for longer storage.
Calories: 1310kcal | Carbohydrates: 30g | Protein: 26g | Fat: 127g | Saturated Fat: 18g | Sodium: 1190mg | Potassium: 1809mg | Fiber: 11g | Sugar: 3g | Vitamin A: 24960IU | Vitamin C: 87mg | Calcium: 864mg | Iron: 18mg