I hope you are all having a wonderful Thursday.
Okay, now that I have your attention… I HAVE BEEN SO EXCITED TO SHARE THIS RECIPE WITH YOU ALL!!!!
This pesto (not to toot my own horn or anything, but prepare yourself for lotsa tooting in the following paragraphs… hehe) is the actual bomb. SO GOOD.
It’s nice to look at.
It’s versatile as hell.
It’s entirely vegan and dairy free and healthy and loaded with healthy fats and vitamins and nutrients and so so much more that your body will thank you for.
Pretty hard to believe, but you betta believe it my friends because this is real life. Seriously, you are going to be making a new batch every week because you are going to use this pesto on anything and everything! You can check out my Rice Flour Gnocchi with this pesto that I have posted if you need some inspiration to get you started, you can put this on a chicken sandwich, you can put it in a salad, or (one of my all-time personal faves) a pesto turkey sweet potato quesadilla. NAPOLEON, make me a dang quesadilla!!! Or, you can even eat it straight outta the jar with a spoon. You do you. However you like it, that’s how you eat it.
So seriously, go get your food processor right now and get in on this delicious action! You’ll wonder how you ever lived life before these miraculous flavors blessed your tongue. I really don’t know how I lived without it for so long.
Dairy-Free Vegan Cashew Basil Pesto
- ¾ cup fresh basil
- 1 cup raw cashews
- ¼ cup extra virgin olive oil
- 2 cloves of garlic, peeled
- 3 Tbsp nutritional yeast
- Juice of 1 lemon
- 1 Tbsp tahini
- Freshly ground sea salt and black pepper to taste
- Add all ingredients to a food processor and blend until the desired consistency has been reached. I usually blend mine for about a minute and a half. Enjoy!