Basil Cashew Pesto
This basil cashew pesto is a fresh twist on the traditional basil pesto. It's packed with tons of fresh, bright flavors and conveniently dairy-free. It's sure to take any sandwich, pasta, or chicken dish to the next level!
Servings: 6
Calories: 62kcal
Ingredients
- 2 cups packed fresh basil leaves
- ¼ cup raw cashews (soaked*)
- 2 teaspoon minced garlic
- 1 tablespoon lemon juice
- 3 tablespoon nutritional yeast
- ¼ teaspoon kosher salt + more to taste
- 1 tablespoon olive oil
- 1 tablespoon water (if needed)
Instructions
- Soak the cashews in warm water for at least an hour to help them blend easily. You could also place them in a bowl, cover them in water, and boil them in the microwave for 2 minutes. If you do microwave the cashews, let them cool in cold water before adding them to the pesto.
- In a large food processor, add the fresh basil, soaked cashews, minced garlic, lemon juice, nutritional yeast, and salt. Pulse for 1-2 minutes or until the mixture begins to blend together.
- Next, add the olive oil and 1 tbsp of water at a time and blend. Add additional water or olive oil to reach desired consistency. Blend the pesto until it is smooth. At this point, feel free to taste the pesto and add any additional salt, garlic, lemon juice, or basil until you reach the desired taste.
Notes
- If you have leftover pesto, store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months. You could also portion it into small amounts by freezing it in an ice cube tray for easy to use pesto cubes.
- This recipe is gluten-free, dairy-free, vegan, and vegetarian.
Nutrition
Serving: 22g | Calories: 62kcal | Carbohydrates: 3g | Protein: 2.8g | Fat: 4.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.8g | Sodium: 105.4mg | Potassium: 104.9mg | Fiber: 1g | Sugar: 0.4g
