Easy Vegan Cashew Pesto (without Pine Nuts)
Take 5 minutes to make this quick homemade vegan pesto without expensive pine nuts but full of flavor!
Servings 5
Calories 152kcal
Equipment
Ingredients
- 1 ½ cups loosely packed fresh basil leaves
- ⅓ cup raw cashews
- ¼ cup olive oil
- 1 Tablespoon nutritional yeast
- 1 teaspoon white miso paste (optional)
- 1 garlic clove
- ¼ teaspoon coarse salt (or ⅛ teaspoon fine salt)
- ½ teaspoon fresh cracked black pepper
Instructions
- Add all ingredients to a food processor. Process on high for 1-2 minutes, pausing once or twice to scrape down the sides, until the pesto ingredients appear finely minced.
- Taste the pesto and adjust the seasoning before giving it a final few pulses. If you desire a thinner consistency, add a bit more oil.
- Store homemade vegan pesto in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition facts will vary based on the brands and ingredients used.
Nutrition
Serving: 2 Tablespoons | Calories: 152kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 208mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg
