Divine is really the only way to describe this pesto. I found if hard to stop spooning it right out of the jar and into my mouth.
Made with a base of creamy cashew nuts (which are half the price of traditionally used pine nuts!), copious amounts of fresh basil, and about half the amount of oil typically used, this is a slimmed-down version of pesto. (It’s dairy-free, too!)
I figured this was the perfect recipe to welcome in the first day of spring, which is today! Of course, the fact that basil was on sale at Whole Foods didn’t hurt either. As the temperatures slowly get warmer, you are going to see more and more fresh herbs at your super market and farmers market, as many of them come into season.
Pesto can be made with other herbs like parsley or cilantro, but I prefer basil by far.
You can use this vegan pesto recipe on pasta (I love gluten-free pastas made from either brown rice or chickpea). Or, on top of gluten-free bread.
It’s super easy to make: you essentially just throw everything into a Vitamix or food processor, and voila! Ready in less than 5 minutes.
Try it out, and let me know what you think by dropping me a comment, below!Vegan Pesto
Vegan Cashew basil pesto
Cashew Basil Pesto
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.