Perfect Vegan Pesto
Does anyone else love sniffing basil as much as I do?
Inhaling that beautifully pungent and fresh scent takes me back to my time in Italy as a young lass. Visiting my family in Bologna, tasting unbelievably and delicious pizza and pasta. Eating obscene amounts of gelato (hazelnut was my fave), and enjoying food, family and friends.
My grandmother was Italian. That’s where I get my feistiness and love of carbs. At least I think so. Oh, and also my inability to talk without flailing my hands all about. It’s a problem. I have hurt people.
Someday I will take my kids there so they can learn about their southern European roots. They will eat delicious vegan versions of the best Italian food they have ever tasted, savor the vibrant language, say “Ciao bella!” to the beautiful ladies, and if they so choose, feel what it’s like to swim in a Speedo.
For now, we’ll enjoy the flavors of the Old World from the comfort of our home in our new world, listen to some Sinatra, say “Ciao!” to each other and the neighbors (don’t worry, they already think we are mad” and eat some of this delicioso pesto. It is seriously SO easy to make, SO flavorful, and SO delicious. You can add it to pretty much anything for a little basil zing, like sandwiches, roasted potatoes, pizza, and pasta.
Once you learn how to make this easy vegan pesto recipe, you’ll never go back to store bought again!
Perfect Pesto
Quick and oh so full of flavor.
Ingredients
- 3 large handfuls fresh basil (approximately 3 C lightly packed)
- 1/4 C raw cashews
- 1/3 C extra virgin olive oil
- 4 cloves garlic (more or less depending on your love of garlic)
- 3 tbs nutritional yeast
- sea salt to taste
Instructions
- Wash basil and remove large stems.
- Add all ingredients to a food processor. Try adding the cashews first, then the basil, the rest of the dry ingredients, then the olive oil.
- Process on high until a paste begins to form. Remove lid and scrape down the sides. Process on high again until all of the ingredients are well processed evenly to the consistency you prefer.
- Scrape into an airtight container, preferably a jar, and keep refrigerated for up to a week.
Notes
See how easy that is? One of the best things is that no one will know this sauce is vegan. I won't tell if you don't 😉