Vegan Dairy Free Pesto
Vibrant, gorgeous, easy vegan pesto that will blow your taste buds away.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60 g basil
- 5 cloves garlic (can be substituted for 1 tsp of garlic powder)
- 50 g cashews (equals about 1/2 cup of cashews)
- 2 tbsp nutritional yeast
- 5 tsp lemon juice
- 50 ml olive oil (I used light mild olive oil. Equals 3 tbsp of olive oil.)
- ¼ tsp salt
- 1 pinch pepper
Instructions
- 1
1. ROAST YOUR CASHEWS AND GARLIC (OPTIONAL). Place garlic and cashews on a baking paper (no need to use any oil) and bake at 180°C/356°F. for 8 minutes.
- 2
2. WASH AND DRAIN YOUR BASIL. Running your basil under some cold water and giving it a very gentle rub will help release its delicious flavour and fragrance. Once you’ve done that, make sure to let it dry completely (or gently tap it dry with a clean tea towel).
- 3
3. ADD EVERYTHING TO A FOOD PROCESSOR OR BLENDER. Add your olive oil, lemon juice, roasted garlic + cashews, washed & dried basil, nutritional yeast, salt and pepper to your food processor/blender. Make sure to always add the liquids (olive oil and lemon juice) first!
- 4
4. BLEND, ADJUST AND ENJOY! All you need to do now is blend until smooth-ish. I prefer my pesto to have some bite to it, so I don’t recommend blending it until perfectly smooth, but this is just a personal preference. If you like it smooth, go for it! ? Don’t forget to taste test it and add more seasoning if required – salt is something that’s totally down to your personal preference, so make sure to adjust it to your own taste.