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basil pesto (v gf)

Who wouldn’t love a good pesto? I mean it’s so flavorful and tastes great on just about anything! For example: pasta, pizza, salad, veggies, sauces, dressing, and so much more!
I’m this post I have included lots of pictures to help you through the process and you’ll find it very helpful I hope.🤞

basil pesto

Fresh basil. Pesto is not pesto without basil and fresh is the only option. Never use dried basil in pesto.
Oregano. Oregano is a strong herb but it’s really good for you (it fights viruses).
Sage. Sage is an herb of balance. It’s said to balance the body and senses.
Cashews. Instead of nutritional yeast I use raw cashews because they have a cheesy flavor and they replace pine nuts which are very expensive.
Lemon juice. Use fresh for that zesty flavor and zing that you want in a pesto.

basil pesto

• ingredients

• category: Italian

• makes: 1/2 a half pint jar (depends on how mush basil you use)

• 1 bunch of fresh basil.
• 1 tsp fresh oregano.
• 1 fresh sage leaf (do not use dried, dried sage has a stronger flavor than the fresh leaves).
• sea salt & black pepper to taste.
• 1 small handful of cashews.
• garlic powder to taste.
• fresh rosemary (a few sprigs, stem removed).
• red pepper flakes to taste (optional).
• juice of 1 lemon.
• 1 leek leaf strand.
• extra virgin olive oil as needed (1/4-1/2 cup).

The ingredients
ingredients in a blender (excluding cashews and pepper flakes)
raw cashews
red pepper flakes

Blend all the ingredients in a food processor until smooth.


Pour into a half pint jar and store for up to 1-2 weeks


Published by Healthy little vegan

Lilee is a self taught cook who loves making vegan food with a healthy twist. She can be found cooking up recipes with her rabbits in Florida.

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