Homemade Basil Pesto
If you are wondering what to do with leftover basil, or you want to make a basil pesto recipe without pine nuts, then you’ll LOVE this tangy, flavorsome Homemade Basil Pesto! It’s a pine nut-free pesto that also happens to be paleo and vegan, too! Drizzle it on pasta, vegetables, or a sandwich! The options are endless! {Vegan + Paleo}
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauces and Spreads
- Method: Blender
- Diet: Gluten Free
Ingredients
Scale
- 1/3 cup olive oil
- 1/4 cup water
- 1 tablespoon lemon juice
- Sea salt, to taste
- 2–3 garlic cloves, pressed
- 1/2 cup cashews
- 16 ounces fresh basil leaves, lightly chopped
Instructions
- Add all ingredients to a high-speed blender in the order listed and then blend on a LOW setting until the ingredients are roughly mixed. For a thicker, bulkier pesto, blend on a LOW to MEDIUM speed for a short period. For a smoother, creamier pesto, blend on a HIGH speed until the ingredients are completely emulsified.
- Refrigerate the pesto in a glass jar for about 2-3 days. Enjoy it with vegetables, mixed in with pasta, or layered on a sandwich. This pesto will thicken as it stands.
Notes
- Variations:
- Strong favor: more basil, lemon juice, and/or garlic cloves
- Chunky consistency: low pulse setting for a short amount of time, an extra handful of cashews
- Thin consistency: more olive oil (plan to add an extra splash of lemon juice and/or an extra garlic clove to keep the flavor from becoming too mild)
- Yield given is an approximation. Actual yields may vary, depending on how you prepare your pesto.
Find it online: https://www.spiritedandthensome.com/homemade-basil-pesto-recipe/
