Vegan Pesto

Name: Vegan Pesto
Total time: 20 min
Yield: 1 c.
Ingredients: 1/3 c. raw cashews; 1 small clove garlic; 1 tsp. lemon zest plus 2 tsp. lemon juice; 1/2 c. plus 2 tbsp. olive oil; 2 c. cups basil leaves, roughly chopped; 1 c. flat-leaf parsley leaves, roughly chopped; Kosher salt

Hold the Parm, please.

By Tina MartinezPublished: Feb 9, 2024

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mike garten

Yields:

1 c.

Total Time:

20 mins

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With toasted cashews contributing richness and depth, you won’t even miss the cheese in this creamy, lemon-kissed pesto. Toss with pasta, slather on toast (then add an egg on top!), or stir into vegetable soup for a hit of delicious herby flavor.

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Ingredients

1/3 cup
raw cashews
1
small clove garlic
1 tsp.
lemon zest plus 2 tsp. lemon juice
1/2 cup
plus 2 tbsp. olive oil
2 cups
cups basil leaves, roughly chopped
1 cup
flat-leaf parsley leaves, roughly chopped
Kosher salt

Directions

1. Step 1Heat oven to 350°F. Place cashews on small rimmed baking sheet and bake until golden brown, 8 to 10 minutes.
2. Step 2In food processor, pulse cashews, garlic, lemon zest and juice, and oil until slightly chunky. Add basil, parsley, and 1/2 teaspoon salt and pulse until just combined and smooth.

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