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!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
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
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.
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!
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