Basil Cashew Pesto

I have been loving my lunch and dinner bowls full of cauli rice or quinoa, some roasted veg, and a protein of some kind but I like to change my sauces up frequently. I’ve been going through tahini, hummus, or some homemade dressings but didn’t even think of doing a pesto. But the other day, Tiffany Acevedo (or @thenourishedkale) from Instagram uploaded a delicious basil cashew pesto and I knew I had to try it! I adjusted things a little bit and it turned out great! It was a sunny day in Vancouver today and this was the freshness that I needed (especially with the local basil I got!)

Print Recipe
Basil Cashew Pesto
Course Snacks
Cook Time 5 minutes
Servings
cup
Ingredients
  • 2/3 cup Raw Cashews
  • 1/4 cup Lemon Juice
  • 1 1/2 cup basil leaves (packed)
  • 1/3 cup olive oil
  • 2 Garlic Cloves
  • pinch Sea Salt
Course Snacks
Cook Time 5 minutes
Servings
cup
Ingredients
  • 2/3 cup Raw Cashews
  • 1/4 cup Lemon Juice
  • 1 1/2 cup basil leaves (packed)
  • 1/3 cup olive oil
  • 2 Garlic Cloves
  • pinch Sea Salt
Instructions
  1. Blend all the ingredients in a blender or food processor until combined! Easy peasy lemon squeezy!
Share this Recipe