Vegan Basil Pesto

We usually make this pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.

This pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to its wonderful flavor, basil is one of the healthiest herbs you can use. It’s rich in vitamin K, vitamin A, and has many powerful antioxidants. Basil also includes iron, calcium, manganese, magnesium, vitamin C and potassium.

As if that wasn’t enough, basil has antibacterial and anti-inflammatory properties. It also contains DNA-protecting flavonoids. I’m no scientist but flavonoids are good! The flavonoids and oils in basil protect our cells and chromosomes from radiation and oxygen-based damage – THAT’S AMAZING.

Easy Vegan Basil Pesto with Lemon

If biology has your head spinning, just know – basil tastes good and is good for you too. Blended with fresh lemon, garlic, cashews, olive oil and a splash of almond milk – it makes a wonderful, simple, creamy 100% VEGAN pesto.

Vegan Lemon Basil Pesto

It’s really so simple, just place all ingredients into a food processor or high-speed blender and blend for about 2 minutes. You can add more almond milk if you want a creamier consistency or more lemon juice if you like the brightness it adds.

We don’t soak our cashews for this one and it works out just fine but, I could imagine that using soaked or boiled cashews might even add extra creaminess. Let us know in the comments if you try it that way!

Totally Plant-Based Basil Pesto with Lemon Simple Ingredients

*UPDATE* We added a recipe for oil-free basil pesto to our blog. Check it out!

Print Friendly Version
Vegan Lemon Basil Pesto
Prep Time
5 mins
Total Time
5 mins
 

This lemon basil pesto is earthy, aromatic, and bright. With only six simple ingredients, blending this up is quick and easy.

Cuisine: Italian
Servings: 4 servings
Author: Pasta-based
Ingredients
  • 1 big handful fresh basil leaves
  • 1/3 cup raw cashews
  • 1/3 cup olive oil
  • 2 tbsp unsweetened almond milk start with 2 but add more if it looks like you'll need more liquid
  • 1/4 cup lemon juice
  • 2 cloves fresh garlic
  • 1 tsp each salt + pepper
Instructions
  1. Place all ingredients into a food processor or high speed blender. Blend on high for 2 minutes.

Recipe Notes

Serving Size: 4 servings      Calories 219      Fat 22.4g       Saturated Fat 3.6g      Potassium 123mg      Carbohydrates 4.9g      Fiber 0.6g      Sugars 0.9g      Protein 2.3g

Vitamin A 10%       Vitamin C 15%       Calcium 4%        Iron 6%

SHARE
Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someoneShare on StumbleUponShare on Yummly
Previous Post Next Post

You may also like

2 Comments

  • Tempeh Sliders with Vegan Pesto Spread • Pasta-based

    […] cooking the patty, we toasted slider buns and spread on some basil pesto and homemade tomato sauce. With a topping of caramelized onions and mushrooms, these tempeh sliders […]

    May 17, 2017 at 9:14 pm Reply
  • Easy Oil Free Avocado Pesto - 6 Ingredients, 5 Minutes to Make

    […] pesto. It’s so easy to make, herby, fresh, and creamy. We usually make this more traditional vegan pesto which calls for 1/3 cup olive oil but lately, many people have been requesting oil-free recipes. […]

    May 29, 2017 at 9:37 pm Reply
  • Leave a Reply