Homemade Basil Pesto
Simple homemade pesto to brighten up any dish, with nut free and dairy free options.
Servings: 12 tbsp
Calories: 91kcal
Ingredients
- 1/2 cup raw cashews
- 1/4 cup parmesan cheese see notes
- 1 tbsp minced garlic
- juice of 1/2 medium lemon
- salt & pepper to taste
- 1 cup packed basil leaves
- 1/3 cup extra virgin olive oil
Instructions
- Add the cashews, parmesan, garlic, and lemon juice to a food processor. Season with 1/4 tsp salt and 1/4 tsp black pepper to start (you can add more to taste at the end). Pulse in the food processor until finely ground, about 1 minute.
- Add the basil and pulse to combine. With the motor running, pour the oil in slowly until the pesto is smooth. Season with additional salt to taste.
- Transfer to a small jar if not using immediately. To keep from browning, top with 1/2" olive oil then cover with a lid or plastic wrap and store in the refrigerator.
Notes
- I like the texture and flavor of cashews in this pesto, but you can substitute based on your preference: try walnuts, pine nuts, or sunflower seeds to make it nut-free.
- To make this dairy free, omit the parmesan. You can substitute it with an equal amount of nutritional yeast to keep that nutty/cheesy flavor, or omit completely - it will be great either way!
- The pesto will last for about 1 week in the refrigerator, or up to 6 months in the freezer. To freeze, I like to scoop tablespoon spoonfuls onto a parchment lined baking sheet and freeze in a single layer, then store in a bag. You can also freeze in an ice cube tray.