Raw Cashew Basil Pesto

Hello, Friends! Yesterday I shared some ideas for a vegan tea party-inspired picnic which included basil pesto tea sandwiches, and I promised to share the pesto recipe. Well, here it is. This pesto has a nice earthy, rustic flavor, and is oil free and perfect for strict fasting days. With only a few ingredients to blend together, you’ll be whipping this up in no time!

Raw Vegan Cashew Basil Pesto | Orthodox and Vegan
Basil pesto is great as a sandwich spread or vegetable dip – I particularly like it with cucumber and mint. It also works well as a pasta sauce. Of course you can use gluten free pasta sauce or spiralized veggies to make the meal gluten free or even completely raw.

Raw Vegan Cashew Basil Pesto | Orthodox and Vegan
Raw Cashew Basil Pesto
1 C raw cashews, soaked & drained
1/2 C fresh basil, or to taste
1 large clove garlic, or to taste
1 tsp course salt, or to taste*
water

Soak the cashews in water for at least one hour, or overnight. Drain and rinse, discarding soak water.
In a blender, add cashews, basil, garlic, and salt. Add 1/2 C fresh water and blend until smooth, adding more water as needed.
I recommend adding the minimal amount of basil, garlic, and salt and tasting after blending before adding more.

*If you are using a fine/table salt, you may want to start with 1/2 tsp

For Pasta Sauce do Not drain pasta completely. The pesto will be thick, so you’ll want to mix it with a little water to loosen it up for tossing. When I use the pesto for pasta, I like to add a little black pepper and top it with nutritional yeast. And on oil days this would, of course, be wonderful with a little drizzle of olive oil – but what doesn’t benefit from olive oil??

Pro tip: If you have a Ninja blender, this recipe can be made in the individual serving cup. In other words, quick & easy clean up!

Comment below and let me know your favorite way to use pesto. I’d love to hear from you!

5 thoughts on “Raw Cashew Basil Pesto

  1. Adding this recipe to my top ten list! Instead of “plain old” pasta how about spooning it over using gluten free pasta or brown rice or?

  2. YUM! I’m going to use it this evening with spiralized yellow squash. I really love the versatility of this cashew cream, by changing the seasonings it can be used in many different ways. I often substitute thyme for the basil and then pour it over sauteed mushrooms and polenta. It’s one of my favorite meals.

  3. […] on, I found this recipe for Cauliflower Pizza Crust from StickaFork.net and pretty much followed the instructions exactly. We shared this little pizza and added a salad, […]

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