Vegan Basil Pesto Recipe with Almonds/Cashews

Vegan Basil Pesto Recipe with Almonds/Cashews

4.89 from 9 votes

Vegan Basil Pesto with Almonds/Cashews is a dairy-free twist on the classic pesto. It features fresh basil leaves, almonds or cashews, olive oil, and garlic. This versatile sauce is naturally gluten-free and vegan and is perfect for adding flavor to pasta, sandwiches, and salads.

Prep Time 10

Cook Time 1

Servings cup

Author Sravanthi Chanda

Ingredients

100 gms fresh basil leaves around 5 cups fresh basil leaves
100 gms almonds or cashews (around ¾ cup)
100 gms extra virgin olive oil approximately ¾ cup extra virgin olive oil
2 garlic pods
½ teaspoon pepper powder
½ teaspoon lemon juice
Salt to taste

Instructions

Take a food processor or blender jar.
Add almonds or cashews, garlic, black pepper powder, salt, olive oil, and lemon juice to the food processor.
100 gms almonds, 100 gms extra virgin olive oil, 2 garlic pods, ½ teaspoon pepper powder, ½ teaspoon lemon juice, Salt to taste
Blend these ingredients into a rough paste, which will be the pesto's base.
Now add basil leaves to the food processor and blend it continuously until you reach the desired consistency. If you wish, you can grind it into a smooth paste. I like it to be a little chunkier.
100 gms fresh basil leaves
Transfer this vegan pesto sauce into clean, dry glass jars or airtight containers. Top the basil pesto with some olive oil to prevent oxidization.
Enjoy this vegan basil pesto with cashews/almonds that is flavorful and delicious.

Notes

Adjust olive oil according to your preference.
This sauce can be stored in the refrigerator for a month.
To keep it fresh, store this in an airtight glass container.
Top it with olive oil to prevent oxidization.
Cashews can be replaced with almonds or walnuts or pumpkin seeds or sunflower seeds.

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition