Presto! 5 Minute Vegan Pesto
Course: DinnerCuisine: ItalianDifficulty: Easy3
servings5
minutes0
minutes232
kcal5
minutesPesto make so many things go from blah to bling! Pesto pasta is an obvious choice, but you can serve it warm or cold using anything from angel hair, to fusilli to gnocchi. Use it as a spread on grilled vegetable sandwiches, thin it out by blending some extra water in and drizzle it over salad, dip into it with crudites, make a homemade pesto pizza or Italian flatbread, or pair it with baked potatoes. Whatever you do it’s fast to make and always feels like you made an effort – which, let’s face it, you did!
Keep the screen of your device on
Ingredients
1 cup 1 Cashews (can be raw, soaked or not). Can sub pinenuts, walnuts, sunflower seeds, or pepitas
3 cloves 3 Garlic
1/2 cup 1/2 Nutritional yeast
2 tbsp 2 Fresh lemon juice
1/2 tsp 1/2 Salt
2 cup 2 Fresh basil. All out of basil? Use kale or arugula!
1/2 cup 1/2 Water, plus more as needed
Instructions
- Add all of the ingredients to a food processor, and blend until smooth, scraping down the sides as needed. Add more water for thinner consistency.
- Notes:
1. Store in the refrigerator with a layer of plastic wrap on the top of the pesto to prevent color change.
2. The pesto will thicken up in the refrigerator. If desired, thin it out with water or olive oil each time you use it.
3. Freezes well for up to 4 months.
Recipe Video
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
