Easy Vegan Basil Pesto Sauce
Easy homemade 15 minute Vegan Basil Pesto Sauce Recipe made without pine nuts. Make delicious pasta, pizza or salads of your choice using fresh basil pesto.
Servings 12 teaspoon
Ingredients
- 1 cup Basil Leaves tightly packed bunch
- 1/3 cup Extra Virgin Olive Oil
- 20 Cashews use plain, unsalted
- 6 Garlic Cloves
- ¼ tsp Black Pepper Powder
- ½ tsp Lemon Juice
- Salt to taste
Instructions
- In a food processor, add all the ingredients except olive oil and salt. Pulse it until it forms a coarse texture and then pour the olive oil slowly.
- Using a spatula, scrape the sides and add extra oil, if required. You can add up to ½ cup of oil for a more liquid consistency sauce. Do not add any water.
- Remove the contents onto a clean and dry airtight container and refrigerate or freeze for use later.
Notes
Storage - If not using immediately, freeze into ice cube trays or molds and use later. Frozen pesto stays fresh for 2 months.
You can also store the pesto in an airtight glass container in the refrigerator for 4 – 5 days. Ensure there is a layer of oil on top, just before you close the lid. Always use dry spoon for scooping out the sauce.
I make small batches of this condiment. This recipe for instance, yields 12 teaspoons (5ml each) It can be easily doubled for a crowd.