Quick Vegan Pesto Ⓥ


  • 2 cups fresh basil leaves, packed tightly
  • 3/4 shredded vegan parmesan (I used @followyourheart)
  • 1/2 cup olive oil
  • 1/2 cup cashews
  • 2 large garlic cloves
  • 2 lemons, juiced (about 1/4 cup)
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Add all ingredients to a high speed food processor & blend until smooth.
  • Serve with pastas, salads, bowls, wraps or on bread.
  • Store in a mason jar in the fridge for a week.

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