Vegan Cashew Pesto
An easy recipe for a vibrant green vegan pesto made with basil and cashews.
Servings: 10
Calories: 95kcal
Ingredients
- 120 ml olive oil
- 30 g fresh basil
- 100 g salted cashew nuts
- 3 tablespoon vegan parmesan (optional)
- 1 clove garlic
- pinch black pepper
Instructions
- 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.
- Enjoy!
Notes
- I sometimes skip the vegan parmesan altogether or add nooch (nutritional yeast instead).
- Remember if you are using salted cashews, you don't need to add more salt.
- I keep this pesto in the fridge for 4-5 days or freeze it in ice cube trays, then pop it in a freezer bag I've labelled and dated.
Nutrition
Serving: 1g | Calories: 95kcal | Carbohydrates: 3.2g | Protein: 2g | Fat: 8.9g | Saturated Fat: 1.53g | Cholesterol: 1mg | Sodium: 95mg | Fiber: 1g | Sugar: 1g
