Updated: Mar 30
This creamy and delicious vegan basil pesto is a staple in my house. I am all about batch making this recipe and freezing in portions so I can use on salmon, as a dip when socialising, salad dressing or as a pizza spread.
This pesto is used in my delicious Warm Tofu Mediterranean Salad. Check it out!
Makes 2-2 ½ cups
¾ C sunflower seeds
¾ C raw cashews
2-3 clove garlic
2 C fresh basil
1 ½ C extra-virgin olive oil
1 ½ lemon, juiced
Salt and pepper, to taste
In a food processor (or equivalent machine) grind sunflower seeds, cashews and garlic until a meal consistency is reached
Add basil, lemon, olive oil and with salt and pepper and blend until combined.
Will keep for 1-2 weeks in the refrigerator or six months in freezer.
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