VEGAN SCIENCE BOOKS RECIPES

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HOMEMADE VEGAN PESTO - FORKS OVER KNIVES



Homemade Vegan Pesto - Forks Over Knives image

Traditionally used as a pasta topper, homemade pesto adds a pop of fresh herbal flavor to lots of different dishes. Try drizzling it over grilled pizza, hearty grain bowls, or creamy tomato soup. This no-oil recipe rivals any store bought pesto you can find and will transform your meal into an Italian-inspired feast with each spoonful.  Tip: Add the amount of plant milk you like to get the desired consistency. Pesto should be spreadable but not too runny!

Provided by FORKSOVERKNIVES.COM

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 7

¼ cup raw cashews
2 cups packed fresh basil
2 tablespoons nutritional yeast
3 cloves garlic, roughly chopped
2 teaspoons lemon juice
⅛ teaspoon sea salt
2 to 4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Steps:

  • Place cashews in a bowl; cover with boiling water. Let soak for 30 minutes; drain. Place cashews in a food processor with the next five ingredients (through salt). Cover and process until nearly smooth, adding plant milk 1 tablespoon at a time to reach desired consistency, and stopping to scrape sides of the processor as needed.
  • To serve, toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta. Or use as directed in recipes. Transfer extra pesto in an airtight container. Cover surface with plastic wrap; chill up to 2 days.

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