Homemade Vegan Pesto

🥘 Ingredients

• fresh basil
  2 c
• garlic
  3 cloves
• lemon juice
  2 tsp
• nutritional yeast
  2 Tbsp
• raw cashews
  4 tbsp
• sea salt
  1/8 tsp
• unsweetened unflavored plant milk
  2 to 4 Tbsp

🍳 Cookware

• small bowl
• food processor

1. 1

   Place raw cashews in a small bowl and cover with boiling water. Let soak for 30 to ⏱️ 35 minutes , then drain.

   raw cashews: 4 tbsp
2. 2

   Place the soaked cashews in a food processor along with fresh basil (packed), nutritional yeast , garlic (roughly chopped), lemon juice , and sea salt .

   fresh basil: 2 c, nutritional yeast: 2 Tbsp, garlic: 3 cloves, lemon juice: 2 tsp, sea salt: 1/8 tsp
3. 3

   Cover and process until nearly smooth.
4. 4

   While the processor is running, add unsweetened unflavored plant milk (almond, soy, cashew, or rice) 1 tablespoon at a time until you reach your desired consistency (it should be spreadable but not runny). Scrape down the sides as needed.

   unsweetened unflavored plant milk: 2 to 4 Tbsp
5. 5

   Toss 2 tablespoons of pesto with every 1 cup of hot cooked pasta, or use as a spread.