M basil pesto is not only vegan, gluten-free, and dairy-free; but, it’s also:

• Fresh
• Cheesy
• Chunky
• Loaded with garlic
• AND totally delicious!

Giving up dairy doesn’t mean having to sacrifice true flavor OR your old-time favorites. I have been working to perfect my Vegan Basil Pesto recipe for some time now and I am finally happy with it. I am so grateful to have been able to reciprocate an allergy-friendly alternative that really captures the beautiful flavor, essence, and texture of any dairy-containing pesto. I made my scrumptious pesto with fresh basil leaves from my herb garden. But, if you don’t have one of these, you can buy the herb at nearly any grocery store!

Vegan Basil Pesto

Created by spreadkindnessbymel.com

Direct link: http://spreadkindnessbymel.com/2016/10/recipe-vega...

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

• 2cupsbasil leaves, washed
• 3large garlic cloves
• 1/2cupcashews
• 1/3cupdairy-free parmesan cheese
• 1/2cupolive oil
• 3twists of salt grinder
• 3twists of pepper grinder

Instructions

1. In your blender or food processor: pulse the peeled garlic cloves to mince. Your goal is to have them remain in good-sized chunks.
2. Add your cashews and pulse twice.
3. Add basil, parmesan, salt, and pepper. Pulse until the ingredients are chopped but NOT mushy.
4. Stir in olive oil without blending.
5. Taste your pesto and adjust the salt, pepper, and cheese to fit your flavor preference. If these flavors are too strong for your liking, simply add more basil. Enjoy!