Homemade Basil Pesto

Homemade Basil Pesto with gluten-free pasta in white dishes on white marble. |

This Homemade Basil Pesto is a zesty, tangy, pine nut-free pesto! Full of flavor, it’s vegan and paleo, too, and ready in minutes!


  • 1/3 cup olive oil
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Sea salt, to taste
  • 23 garlic cloves, pressed
  • 1/2 cup cashews
  • 16 ounces fresh basil leaves, lightly chopped



  1. Add all ingredients to a high speed blender in the order listed and blend until desired consistency is reached. For a chunkier pesto, blend or pulse on a low speed for a short period. And for a thinner, creamier pesto, blend or pulse on a higher speed for a longer period of time.
  2. Store unused pesto in the refrigerator for about 3 days. Sauce will thicken as it stands.


  • Start with 1/4 cup cashews for a tangier pesto flavor. And if you want more bulk, then add the rest. 
  • For greater control over how tangy your pesto is, add 1/2 tablespoon lemon juice to start and pour in the rest if you want a bold flavor.
  • Serve your pesto with veggies, pastas, or a sandwich. The options are endless!