{SUPER EASY} Creamy Pesto

Creamy Vegan Pesto

This pesto sauce is so easy to make and goes great with everything from pasta and pizza to sandwiches and sides! Try it added to roasted veggies, tossed with pasta, spread on sandwiches, or served on top of seared fish.

  • Prep time: 5 minutes
  • Recipe type: Sauce
  • Servings: 4

What You Need

  • 1 ½ cups fresh basil leaves, packed
  • 2-3 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ¼ cup cashew milk (or other nut milk)*
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1 tbsp. nutritional yeast
  • Squeeze of lemon (about 1 wedge)
  • ½ tsp. chili flakes (optional)

What To Do

  1. Combine basil, garlic, pine nuts, and olive oil into a food processor or blender. Pulse until well combined.
  2. Add cashew milk, sea salt, black pepper, and nutritional yeast. Blend until it becomes a smooth, creamy consistency. Stir in lemon and red chili flakes.
  3. Enjoy!

*To make homemade cashew milk, soak 1 cup of cashews overnight in water. Rinse and add to a blender with 5 cups of filtered water. Blend for 2 minutes and enjoy!

We love this sauce tossed with sautéed onions, broccoli, & mushrooms, sun-dried tomatoes, artichoke hearts, and whole grain or brown rice pasta as shown above! 

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