This recipe requires just 5 minutes, 1 bowl, and 6 ingredients to make.
& EASY to make
The base is fresh parsley and garlic with a splash of lemon juice for acidity and brightness.
To make it a sauce, I rely on a mix of extra virgin olive oil and water. If you’re trying to avoid oil, sub vegetable broth or water!
The easiest vegan pesto in 5 minutes! Flavorful despite being dairy-free, plus an option for lower oil/fat. It's the perfect plant-based spread!
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes
Servings: 16 (1-Tbsp servings)
½ cup raw cashews
¼ cup unflavored almond milk (or any other plant based milk)
2 cups parsley
2 cloves garlic
2 tablespoons lemon juice
1/3 cup of extra virgin Olive Oil
¼ teaspoon kosher salt (or more to taste)
pepper to taste
To a food processor add the cashews, garlic, lemon juice, and kosher salt and mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp of almond milk at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
Taste and adjust flavor as needed, adding more salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
Perfect for adding to sauces, dressings, breads, and more! My favorite recently has been adding it straight to zucchini noodles for a beautiful, healthy side dish.
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo #Nutrition_connections Instagram. Cheers!