Homemade vegan cashew pesto is quick to make and has much more flavour than shop-bought pesto.
HOMEMADE VEGAN PESTO CASHEW
Shop-bought pesto is a handy ingredient to keep in your store cupboard for quick meals and snacks, but it just doesn't taste as good as homemade pesto.
And the good news is, pesto is super easy to make at home.
This homemade vegan pesto can be made in a couple of minutes and it tastes delicious!
You can make it in a blender, food processor or a pestle and mortar. Your choice.
WHICH NUTS ARE USED IN PESTO
Classic pesto is made from lightly toasted pine nuts, also known as pine kernels.
It's fun to play about with the nuts when making pesto. Each nut will give a very different flavour.
You can use:
- pine nuts
- cashew nuts
- macadamia nuts
WHAT YOU NEED TO MAKE HOMEMADE VEGAN CASHEW PESTO
You only need a handful of ingredients to make a luscious homemade pesto:
- Fresh basil
- Cashew nuts - salted or plain
- Olive oil
- Vegan parmesan - optional
- Salt & pepper - if you are using salted nuts you don't need to add salt
Technically there is no such thing as vegan parmesan. The word parmesan is protected and can only be used for cheese made in a certain way with certain ingredients.
So there are no vegan parmesans.
Well, not by that name anyway.
However, there are many vegan parmesan alternatives out there. The best one we have tried, the one that has that real parmesan tang is Prosociano by Violife.
Most supermarkets stock it or you can buy it from the online Vegan Cheese Shop. I use them quite regularly to stock up on vegan cheeses.
Of course, you may skip the cheese when making pesto. It will still be delicious, just not as luxurious.
HOW LONG WILL PESTO KEEP IN THE FRIDGE?
Yes, pesto can be kept in the fridge.
Store it in an airtight container in the fridge for 4-5 days.
CAN PESTO BE FROZEN?
Yes, pesto can be frozen.
Freeze it in an ice cube tray, then pop them into a freezer bag.
These individual portions can be defrosted in a bowl in the fridge overnight or popped into soups, stews and sauces while frozen and allowed to defrost as they cook.
use this pesto to make - Mini Tomato Pastry Bites
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HOW TO USE HOMEMADE PESTO IN YOUR LUNCH BOX
- Take some in a small tub and drizzle it on your soup
- Spread it on toasties before adding the other ingredients
- Use it as a spread on sandwiches
- Use it as a spread on wraps
- Flavour couscous and other grain salads with it
- Thin it down with more olive oil and use it as a salad dressing
- Use it as a dip for crunchy veg
- Toss it through cold pasta with chopped salad vegetables to make a tasty pasta salad
- Spread it on squares of puff pastry before adding slices of tomato and baking to make simple tomato tarts
- Spread it on rice cakes and top with slices of cucumber and tomato
Vegan Cashew Pesto
An easy recipe for a vibrant green vegan pesto made with basil and cashews.
- 120 ml olive oil
- 30 g fresh basil
- 100 g salted cashew nuts
- 3 tbsp vegan parmesan
- 1 clove garlic
- pinch black pepper
- Blend all the ingredients in a blender, food
processor or a pestle and mortar.
- Blend until it is the pesto consistency you like.
- Taste to see if it needs more seasoning.
- You can skip the vegan parmesan if you like. If you are not using salted cashews, add a pinch of salt.
- This pesto can be kept in the fridge for 4-5 days
- Pesto can be frozen in an ice cube tray, then popped in a freezer bag.