Vegan Basil Pesto

The Newfoundyorker
by The Newfoundyorker
1 cup
15 min

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

Recipe details
  • 1  cup
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Basil Pesto
  • 2 packed cups fresh torn basil
  • 1/2 cup Vegan Parmesean - recipe below
  • 1/2 olive oil
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
Vegan Cashew Parmesean
  • 1 cup salted cashews
  • 3 tbsps nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
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.
  • If you prefer to use unsalted cashews, just add a little salt to the recipe!