Cashew Nut Pesto (Vegan)
This dairy-free and vegan basil cashew pesto is made with pre-soaked nuts and olive oil, which give it a gorgeous velvety cream consistency.
Ingredients
- ½ cup cashew nuts (soaked in warm water for 3-4 hours)
- 1 medium bunch fresh basil (about 2 cups packed with leaves)
- 1/3 cup extra-virgin olive oil (good quality)
- 2 clove of garlic (chopped roughly)
- Juice of ½ lemon
- ½ teaspoon salt (more to taste)
- A generous pinch of pepper
- ¼ cup water (you can add more for thinner consistency)
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