Description
This Vegan Pesto Recipe is so flavorful and creamy and perfect for pasta!
Ingredients
Scale
- 6 ounces baby spinach leaves
- 2 cups fresh basil leaves
- 2–3 cloves garlic
- Juice of 1/2 lemon
- 1/4 cup cashews, or other nut of choice
- 1/4 cup nutritional yeast
- 1/2 tablespoon light yellow miso paste
- 1/4–1/3 cup olive oil
- Salt, to taste
Instructions
- Add all ingredients, except for the olive oil, to a food processor and turn the food processor on. Slowly drizzle in the olive oil until you have your desired pesto sauce consistency. I prefer mine to be a little thicker and use less olive oil but you can also make yours more saucy if you like.
- Taste and add extra salt, garlic or lemon juice if needed. Scrape the sides down and blend again.
- Enjoy immediately or store in an airtight container in the refrigerator for about 8 days.
Notes
If you don’t have 2 cups of basil you can just use a little less basil and more spinach.
Freeze pesto in an airtight container with a tablespoon or so of olive oil on top to help keep it fresh.
Recipe makes about 1 1/2 cups pesto.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Condiment, Vegan
- Method: Food Processor
- Cuisine: Italian/American
