Started an herb garden this summer? Time to use up that basil and make this oil-free creamy vegan pesto. This recipe is a favorite in my household because it's super easy to make, lasts in the fridge for up to a week, and goes well with so many different dishes. I put it on everything from MamaSezz High Protein Burgers to summer salads (in place of dressing) to Buddha Bowls to avocado toast.
3 cups of fresh basil
1 cup of raw cashews (or raw almonds - though almonds won't yield as creamy pesto)
1/2 cup water
1/4 cup of nutritional yeast
2 Tablespoons of fresh lemon juice (or store-bought!)
2-3 cloves of garlic, minced
1/2 teaspoon of sea salt
Optional add ins if you feel like mixing it up:
Handful of leafy greens, like kale or spinach (for a nutrient boost!)
1/4 cup of green peas for a protein boost
1/2 cup of sun dried tomatoes (oil-free)
Add all ingredients to a blender and blend until smooth. Store in refrigerator in air-tight mason jar for 5-7 days.