Basil Pesto (Vegan and Oil-Free)

Some people like to believe that basil pesto is strictly a summer delicacy. Not only are those people very wrong, they're also seriously missing out. Yes, other kinds of pesto without basil can be delicious too, but nothing really compares to the fresh and unique flavor that can only be found in basil pesto.

For this take on basil pesto, I omitted the traditional use of cheese and replaces that with the cashews. The omission of olive oil allows this to be WFPB compliant, low in fat, and much lower in calories. The abundance of nuts does emulate the fatty flavor and texture.

What You'll Need:

• ¼ cup pine nuts
• 1.5 Cups Fresh basil
• Juice of 2 lemons (½ cup)
• ¼ cashews
• ¼ - ½ cup water
• Salt
• 3 garlic cloves

How to make Basil Pesto:

The best part about pesto is that it only takes a few minutes to whip up, and it adds so much flavor to any meal!

First, Prepare your Ingredients

Measure out the pine nuts and cashews. Toasting the pine nuts is optional, but you can do so at this step. Juice your lemons and roughly chop the basil leaves, omitting the stems.

Next, Add all Ingredients to the Food Processor

A food processor is pretty essential for basil pesto, though it could be done with a good blender or even a mortar and pestle (with a lot more effort). At this point, just add all the ingredients to the food processor and blend until it becomes the consistency you want. If you want it to be thinner, add more water/lemon juice. For a creamier texture, just add a dollop of cashew cream!

Finally, Taste and Enjoy!

Taste your pesto and make sure you have the right amount of salt, lemon, or garlic to your taste preferences. If it is all good, just scoop it all out into a jar and put it in the fridge, or consume it right away on top of some pasta, as a spread on a sandwich, or a dip for veggies!

Ingredient Substitutions:

This recipe is pretty straightforward. However, pesto is great because it is so easily customizable. I would argue that basil is essential. However, you could always add another green like kale, spinach, or arugula. For some more veggie fiber, try adding some broccoli!

If you don’t have cashews, or don't want to use them, slivered almonds would work well in their place.

Make it WFPB! (Whole-food, plant-based)

_{WFPB avoids animal products as well as oils, refined sugars and grains, and processed foods.}

Because we don't use cheese or oil in this recipe, we're already pretty close to full WFPB compliance. The only real change would be the salt content. To replace salt, use miso paste instead. I recommend mixing it with a small amount of warm water before adding it to the food processor.