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Vegan cashew pesto

Vegan Cashew Pesto


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x

Description

Want pesto but you eat plant based? This vegan cashew pesto has all the goodness of a classic basil pesto…without the cheese.


Ingredients

Scale
  • 1/2 cup raw, unsalted cashews
  • 1 tablespoon light miso paste
  • 2 medium garlic cloves, peeled
  • 2 cups loosely packed fresh basil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil

Instructions

  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
  2. In food processor*, combine all ingredients except the olive oil. Turn on the food processor and gradually pour in the olive oil. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar.

  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian

Keywords: Vegan cashew pesto, vegan pesto, vegan pesto recipe, basil pesto recipe