This vegan basil pesto is delicious stirred through freshly cooked brown rice spaghetti. But you can add it to so much more than pasta. Pesto goes well in lunch boxes, on jacket potatoes or even as a dressing in a mixed salad bowl.
Vegan Basil Pesto:
200g Cashew Nuts
40g bunch Basil
100ml Olive Oil
Juice of 1 Lemon
2 Garlic Cloves, crushed
Pinch of Salt
- Remove the basil leaves from their stems.
- Add all the ingredients to a food processor and blend until it forms a chunky paste.
- Store in an airtight container and keep refrigerated for up to one week.
What else have you tried adding pesto to? Have you tried making any other pesto sauces? Let me know in the comments below!