Sauces · Sauces & Spices · Vegetarian
Vegan Pesto
Vegan Pesto. Made with cashews, basil and garlic. Get ingredient amounts and step-by-step instructions.
20 mins6 servings
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Ingredients at original yield
- ⅓ cup cashews - toasted and chopped
- ¾ cup olive oil
- 5 cloves garlic - minced
- 1 ½ cups basil leaves - chopped
- 6 tablespoons water
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon ground black pepper
How to make Vegan Pesto
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Combine basil leaves and garlic in the food processor. Pulse until finely chopped – continue running.
- 02
Pour in the olive oil slowly, nutritional yeast, and water. Process until mostly smooth. Pulse in the cashews until almost smooth, add in the salt and pepper. Pulse again until smooth. Serve.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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