One of my favorite things in the world is PESTO. I LOVE it. I seriously would bathe in it. It’s kind of the best, don’t you agree? It can go on everything – meat, pasta, a sandwich, with eggs, on toast… The list goes on. I don’t remember why I tried to make vegan pesto or when… Maybe I vaguely remember my first attempt at this at my mom’s house in the country for a vegan friend??? I don’t know, but the point is now that I have nailed this vegan recipe, I like it more than regular pesto! I don’t miss the cheese at all. You won’t either. Report back any variations!
¼ CUP RAW CASHEWS
¼ CUP RAW PISTACHIOS
½ CUP EXTRA VIRGIN OLIVE OIL
JUICE FROM ½ OF A LEMON (Add the lemon juice in to taste, don’t dump in all at once.)
1 ½ – 2 HEAPING CUP OF WHOLE, FRESH BASIL LEAVES (Really stuff those leaves in there!) (You might want to add more basil depending on the flavor intensity of your leaves and your personal taste. A heaping cup usually does it for me!)
SALT TO TASTE
1 CLOVE OF GARLIC (OPTIONAL)
NOTE: This recipe can easily be doubled or tripled. I often make a lot and store it in my fridge. I find it goes with pretty much everything… sometimes I just eat it by the spoonful!
- Throw cashews, pistachios, olive oil, and basil in a blender or Cuisinart and blend until COMPLETELY SMOOTH. (Add a few gulgs of extra virgin olive oil if the mixture looks dry.)
- The lemon juice is a real player here – don’t skip it! Add to taste…
- Add salt to taste. (I usually add at about two pinches of salt, it helps bring the flavors together.)