Vegan Basil Pesto

1 cup
15 Minutes

For me, there is no better aroma than fresh basil! I love the way it fills up the kitchen anytime I get a fresh bunch at the market. I picked some up last week, and when I realized that I already had some homemade Vegan Cashew Parmesan in the fridge, I had to make a vegan pesto.


Making pesto at home is really quite simple and consists largely of pantry staples. It keeps well for a few weeks if you store it in a sealed container in the refrigerator. But my favorite trick for making it last longer, is to pour it into ice cube trays and freeze it, so I can have individual portions for making a quick, fresh and delicious pesto pasta sauce!

Basil Pesto Consistency

Cashew Parmesean consistency

Pesto Storage

Vegan Basil Pesto

Recipe details

  • 1 cup
  • Prep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes

Ingredients

Basil Pesto

Vegan Cashew Parmesean

Instructions

For the Pesto

Add all ingredients to a food processor and blend fully.

For the Vegan Cashew Parmesean

Add all ingredients to a food processor and blend, but careful not to overprocess! You want the cheese to be crumbly, and if you overblend it will turn into more of a paste.

Tips

  • If you prefer to use unsalted cashews, just add a little salt to the recipe!

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