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Vegan Pesto

Prep Time: 15 minutes

A summer staple that is easy to whip up & can be used as a stand alone dip, an addition to sauces, spread on a sandwich or even used as a marinade.

Ingredients

  • 1 cup Cashews, Raw
  • 4 cups Baby Arugula
  • 1 cup Fresh Basil
  • 1/2 Lemon, Juiced
  • 1 clove Garlic
  • 2 tbsp Water
  • 2 tbsp Pine Nuts
  • 2 tbsp Olive Oil

Directions

1. Place arugula, cashews, pine nuts, basil, nutritional yeast, water, and lemon juice in a blender / food processor, blending until the mix is a thick and even texture, stopping to scrape the sides back down.
2. Slowly add in olive oil until your desired thickness/ creaminess has been achieved & serve immediately. This pesto can be served as a stand alone dip, an addition to sauces, spread on a sandwich or even used as a marinade.
3. Store in an airtight container for up to one week.
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