Vegan basil & cashew pesto

Basil is one of my favorite herbs. It's fragrant, and its taste is delicious. There are so many recipes you can create with basil, but in my opinion, pesto is the best choice.

Last summer, we started our own little vegetable garden, and we have been thoroughly enjoying taking care of it, tending to the soil, and, of course, cooking with all the fresh and vibrant ingredients.

There's something special about the flavors and aromas that come from using homegrown produce in your meals. It adds an extra level of satisfaction and connection to the food you prepare. Plus, you have the advantage of knowing exactly where your food comes from and how it was grown.

Gardening also offers a great opportunity to learn and appreciate nature's cycles, as you witness the growth and development of your plants over time. It can be a calming and therapeutic activity that allows you to connect with the earth and disconnect from the busyness of daily life.

This recipe is dairy-free, and I use extra virgin olive oil. It's perfect for pasta, as a warm salad dressing, to add a pinch of flavor to your risotto, and it can also be used as a spread. It's a good source of healthy fats and protein.

Most store-bought pestos do contain significant amounts of unhealthy oils, and it can be challenging to find dairy-free options. However, making pesto at home is incredibly easy, requiring just a food processor, blender, or mortar (the traditional method).

By making your own pesto, you have full control over the ingredients, allowing you to use healthier oils and ensure it remains dairy-free. Plus, it's a fun and rewarding culinary experience to create your own fresh and flavorful pesto from scratch.

Vegan basil and cashew pesto

INGREDIENTS

1 big bunch of fresh basil

1/2 cup cashews

1/4 cup sunflower seeds

1/4 cup olive oil

2 tbsp nutritional yeast

Juice of 1/4 to 1/2 lemon

Salt and pepper to taste

Optional: Add a handful of rocket, spinach or kale.

METHOD

Place all the ingredients in a food processor and process until you achieve the desired consistency. You can leave it chunky or smooth. Pour the mixture into a glass jar and store it in the fridge for up to 5 to 6 days. Alternatively, you can also freeze it.

*If you store pesto in the fridge, it may become slightly hardened, and the color might darken. However, you can easily restore this by stirring the pesto and adding a little warm water until you achieve the desired consistency.

The warm water helps to loosen up the pesto and bring back its smooth texture. Just be careful not to add too much water at once, as you want to gradually adjust the consistency to your liking. By following this simple step, you can revive your stored pesto and enjoy it as if it were freshly made.

With love,

Lu