Name: Zesty Basil Pesto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 2 cups basil leaves; 1/4 cup cashews; 1/4 teaspoon asafoetida; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1/2 teaspoon salt; 2 tablespoons nutritional yeast; 3 tablespoons water

Jump To Recipe Print Recipe

Zesty Basil Pesto

Print Recipe

Pin Recipe

Prep Time 5 min Cook Time 5 min Total Time 10 mins

Servings: 1

Courses: Sauces Dips and Dressings Diet: Gluten Free

Description

I mean, does this really need any introduction? Pretty sure pesto is a world renowned superstar. I love my pesto super zesty and super chunky, you can blend it up as much as you like but in MY humble opinion the chunkier the better 😁!

Ingredients

2 cups basil leaves (fresh, loosely packed (you can keep some of the stalks in, but remove the thick ones))
¹⁄₄ cup cashews (or /sunflower seed or pine nuts)
¹⁄₄ teaspoon asafoetida (optional)
3 tablespoons lemon juice (fresh lemon juice, (you can use 2 tbsp, but I like mine super zesty!))
3 tablespoons olive oil
¹⁄₂ teaspoon salt
2 tablespoons nutritional yeast
3 tablespoons water

Instructions

Roughly chop the fresh basil leaves and stalks
Add all the ingredients except the olive oil and the water into the food processor (a food processor is better than a blender for this especially if you want to keep it chunkaaay)
Pulse a couple of times till combined.
Slowly pour in the oil and pulse
Lastly, add in the water and pulse a couple more times (add in more water depending on desired texture)
♡ Sprinkle a little love, say a prayer of gratitude and serve with love❤️

Note

Serving Suggestions: Store in an airtight container/ jar for 5-7 days in the fridge.
Notes/Substitutions:

Rate this recipe:

Zesty Basil Pesto

Description

Ingredients

Instructions

Note

Popular Recipes

Title

Creamy Mushroom Sun-dried Tomato Tagliatelle

Sweet Potato Black-Eyed Pea Curry

Spinach & Chickpea Rice

Tofu Tikka Masala

Log In