simple vegan spinach and basil pesto (oil-free)
this simple oil-free vegan spinach and basil pesto recipe is a healthier take on the classic italian sauce. instead of loading up on oil, this pesto recipe uses raw cashews to create a creamy and flavorful sauce that's perfect for pasta, sandwiches, or as a dip for veggies. the recipe combines fresh spinach and basil leaves with garlic, lemon juice, and nutritional yeast for added depth of flavor. this pesto is vegan and gluten-free.
ingredients
- 2 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 1/4 cup raw cashews
- 3 cloves garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 cup water
- salt and pepper to taste
instructions
- rinse and dry the spinach and basil leaves.
- in a food processor, add the spinach, basil, cashews, garlic, nutritional yeast, and lemon juice.
- pulse until everything is well combined.
- with the food processor running, slowly add water until the mixture reaches a smooth, spreadable consistency.
- scrape down the sides of the food processor as needed.
- add salt and pepper to taste.
notes
use the pesto immediately, or store in an airtight container in the refrigerator for up to a week.
enjoy your oil-free vegan spinach and basil pesto on pasta, sandwiches, or as a dip for veggies!
enjoy your oil-free vegan spinach and basil pesto on pasta, sandwiches, or as a dip for veggies!