Homemade Vegan Pesto Forks Over Knives¶
 Total Time |
|---|
| 45 minutes |
Ingredients¶
0.25 cup (28 g) raw cashews- 2 cups (80 g) fresh basil (packed)
2 Tbsp (10 g) nutritional yeast
3 cloves (15 g) garlic (roughly chopped)
2 tsp (10 g) lemon juice- 0.13 tsp (0.75 g) sea salt
2 to 4 Tbsp (30 to 60 g) unsweetened unflavored plant milk (almond, soy, cashew, or rice)
Cookware¶
1 small bowl
1 food processor
Instructions¶
Step 1¶
Place raw cashews (28 g) in a small bowl and cover with boiling water. Let soak for 30 to 35 minutes, then drain.
Step 2¶
Place the soaked cashews in a food processor along with fresh basil (80 g), nutritional yeast (10 g), garlic (15 g), lemon juice (10 g), and sea salt (0.75 g).
Step 3¶
Cover and process until nearly smooth.
Step 4¶
While the processor is running, add unsweetened unflavored plant milk (30 to 60 g) 1 tablespoon at a time until you reach your desired consistency (it should be spreadable but not runny). Scrape down the sides as needed.
Step 5¶
Toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta, or use as a spread.
Source