This summer we planted a few veggies and herbs, including basil. And for the first time since owning various basil plants over the years, this one has been thriving! I’m super happy and have been experimenting with pestos and pesto style dips. This thick pesto recipe is a cross between the two. It can be refrigerated and eaten as a dip, popped on a pizza or melted into pasta.
One of my fave ways to eat it is to saute some onions, halved cherry tomatoes and zucchini, then throw in the pesto and stir through some cooked pasta for a quick and delicious meal. Print
Vegan basil pesto
Prep Time 10 minutes Servings 2 cups Author Claire Bartlett
- 3 cups raw cashews
- 3 cups fresh basil
- 3 cloves garlic
- 1/2 cup nutritional yeast
- Pinch salt
- 1 cup olive oil
- Combine all ingredients in a high powered blender (I use a Vitamix) and blend on high until everything is combined. I used the stick tool to move the ingredients around so they would blend together well. If your blender doesn’t have that option, pause and scrape down the sides of the blender as often as needed.