Easy vegan basil & cashew pesto
Pesto is so ridiculously simple to make yourself. It takes 2 mintues to prepare, it's more nutritious and tastes infinitely better than anything you can buy in a jar from the supermarket. This is my go-to pesto that I make regularly. Whilst traditional pesto is made with pine nuts I tend to use cashews as they are less expensive and I usually have them stocked in my pantry. Nutrional yeast lends that cheesy, parmesan flavour minus the dairy.
1 large bunch of basil (You need about 2½ firmly packed cups of basil leaves)
1 garlic clove, peeled
The juice of half a lemon
1/4 cup cashews
1/2 cup extra virgin olive oil
1 tsp nutritional yeast*
Sea salt & pepper, to taste
Makes approximately 1 cup of pesto
* You can purchase nutritional yeast from most Health Food Stores.
Place the basil leaves together with the remaining ingredients into a small food processor and blitz to combine. Taste for seasoning and add more salt & pepper, if necessary.
Keep stored in a sealed container in the fridge. Stir your pesto through your favourite pasta or zucchini noodles. I also love it mixed through cooked quinoa. You can thin it out with a little extra oil and turn it into a salad dressing too!