Extremely creamy basil pesto made from 5 ingredients only! Vegan and dairy free (no parmesan)! Soaking cashews in hot water for 2 hours is the secret. Perfect to add on pasta or even as a dip.
Creamy Vegan Basil Pesto
- 2 handful (30 g) fresh basil or 1 handful fresh basil and 1 teaspoon dried basil
- 150 g cashew nuts soaked at least 2h in boiling water
- 150 ml water
- ¼ teaspoon garlic powder
- 1 pinch of salt
- Drain the cashew nuts (that you soaked in boiling water for at least 2 hours).
- In a small blender or food processor, blend all the ingredients for the pesto until a smooth mix forms.