Serves 4
Prep 10 min
Cook 0 min
Total 10 min
What
- 115 grams basil
- 2295 grams sun dried tomatoes
- 31 cup cashews
- 42 tablespoons nutritional yeast
- 51/2 lemon (juiced)
- 650 grams olive oil
How
- 1Use a blender or hand blender to make the pesto.
- 2Add basil to the blender; you can include both stems and leaves since you're blending them.
- 3Incorporate the sun-dried tomatoes into the mix. Feel free to add 1-2 tablespoons of the oil from the sun-dried tomatoes for extra flavor.
- 4Add a cup of cashews.
- 5Include two tablespoons of nutritional yeast. Alternatively, you can use vegan parmesan, which typically consists of cashews and nutritional yeast.
- 6Squeeze in the juice of half a lemon.
- 7Pour in 50 grams of olive oil.
- 8Blend the mixture until it reaches a smooth consistency, or your preferred texture.