Vegan Cashew Basil Pesto

I first made this recipe this past spring and it has become a staple in our house. Pesto is so easy to make, store in the fridge and enjoy in so many different ways. I love it with pasta of all kinds, on fish and even on my veggie burgers. Cashews give it a bold taste and chunky texture. You guys will love it! 

If you are making for more than 2 people, I recommend doubling the recipe.

A simple vegan friendly pesto that goes great on everything from pasta to fish.

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients:

 ½ cup Extra Virgin Olive Oil
 1 cup Fresh Basil, Chopped
 1 Glove of Garlic
 ½ cup Raw Cashews
 ½ Avocado (Medium Size)
 ½ Fresh Squeezed Lemon
 Sea Salt + Pepper to Taste

Directions:

1

In a food processor, add olive oil, basil, garlic, cashews and salt and pepper. Pulse in the food processor for 2 minutes until everything is well blended in small chunks.

2

Add in avocado and lemon juice. Pulse again for another minute until creamy ish. The longer you pulse it, the creamier it will get. I personally still enjoy my pesto slightly chunky so I leave it after 1 minute.

3

Add more salt and pepper to taste. Mix in with your favorite noodles, gnocchi, or on top of fish. Enjoy!

Ingredients

 ½ cup Extra Virgin Olive Oil
 1 cup Fresh Basil, Chopped
 1 Glove of Garlic
 ½ cup Raw Cashews
 ½ Avocado (Medium Size)
 ½ Fresh Squeezed Lemon
 Sea Salt + Pepper to Taste

Directions

1

In a food processor, add olive oil, basil, garlic, cashews and salt and pepper. Pulse in the food processor for 2 minutes until everything is well blended in small chunks.

2

Add in avocado and lemon juice. Pulse again for another minute until creamy ish. The longer you pulse it, the creamier it will get. I personally still enjoy my pesto slightly chunky so I leave it after 1 minute.

3

Add more salt and pepper to taste. Mix in with your favorite noodles, gnocchi, or on top of fish. Enjoy!

Vegan Cashew Basil Pesto

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