This vegan basil pesto recipe is without a doubt, the best thing that I make. Hands down. In the spring and summer, I make this pesto every single week and save it and eat it almost daily. It’s so ridiculously good, there are no words. We eat it on gluten free pasta, as a spread on sandwiches, in salad dressings, to marinate fish or chicken, or to dip carrots in for a snack. I don’t know why it has taken me so long to share it with the world!
There is nothing else to add except run (don’t walk) to your kitchen immediately to whip up a batch!
-1/2 cup extra virgin olive oil
-Juice from 1/2 lemon
-4 garlic cloves, chopped and sauteed for 1-2 minutes
-A large handful of salted roasted cashews
-1-2 large bunches of basil (depends on how basil-y you want it to taste!)
-Salt and black pepper to taste
-Optional: small handful of pine nuts for a creamier taste
-Blend all ingredients in a food processor or blender
-Enjoy on pasta, fish, chicken, or on salads or grains!