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Pesto is one of my favorite things to keep in the fridge, but nothing beats a homemade one! When I had food prep in my weekly routine I would always make a batch for the week. It was great in the morning on toast with my eggs or over zucchini noodles or pasta. I also made it a couple of times stuffed in the middle of chicken. So you can basically make a ton of different meals out of this.
I recently made this for my boys and the actually LOVED it! My one guy is actually obsessed with pesto whenever we go out he will eat that and leave the noodles. Sometimes I can’t figure these guys out with the food and what they enjoy.
I make this one vegan for when I am cutting out the dairy and I promise you will never miss the cheese - and I am a HUGE cheese person. But the cashews create a cheesy flavor when blended together. Just be sure you soak them for a while, I usually recommend at least three hours so they just mush together in the food processor.
Side note, for the salt you will want to taste as you are adding the oil to create your desired consistency. It is hard for me to say how much to use since we all are a little different with our taste buds on this one. I personally use pink himalayan salt for all of my cooking.
4oz Fresh Basil (Organic)
½ Cup Cashews
1 Tablespoon Pine Nuts
2 Gloves Garlic
1/3 Cup Olive Oil (add in more for desired consistency, I always start with 1/3 of a cup)
Juice of 1 Lemon
Salt & Pepper to Taste
Soak cashews in water for 3-4 hours until softened
Add all ingredients, except oil to food processor
Slowly add in oil until you reach desired consistency
Salt and pepper to taste (suggestion is to use pink Himalayan sea salt)