Vegan Dairy Free Basil Pesto14
I honestly don’t know anyone who doesn’t enjoy a good basil pesto. In my previous life, I clung to the firm belief that the key ingredient was a really good quality parmesan cheese. However, I have discovered since my raw vegan days, that that simply isn’t the case. You can reach basil pesto nirvana without being cheesy. There are a ton of really great vegan basil pesto recipes and dairy free pesto recipes out in the world. This simple healthy recipe is just my quick easy favourite that I got from my vegan friend, Beck, about 15 years ago. I have been revisiting Beck’s trough of heaven with gratitude ever since.
I think this combination of basil, parsley and raw cashews hits the spot for me. But you could also make a more traditional basil pesto by using pine nuts. I have also made vegan pesto recipes where I used mixed greens instead of parsley. That worked really well. Although, that pesto required a bit more oil and lemon juice to take the edge off the bitterness. I have put 4-5 cloves of garlic in this vegan basil pesto. You can use more or less. It depends on what you are using the pesto for. If you are using this pesto as a dip or a spread, then you can afford to be a bit more heavy handed with the garlic, and could add some more lecithin. But if you are stirring this dairy free pesto through gluten free pasta, and are going to be consuming a lot more of it, you might want to be a bit more tame, as we all know pesto can be incredibly rich. As with most blends, I will remind you to hold back your salt and lemon juice until the end, and add gradually to taste. This will ensure success.
This home made vegan basil pesto will keep in a sealed glass container for about 5 days, and freezes really well for that last minute quick, easy gluten free vegan pasta dinner. This simple little recipe is gluten free, dairy free and egg free. For all of you skeptical cheese lovers, give this vegan incantation a go. It will cast a spell on you. Yum....yum.....yum....
Vegan Dairy Free Basil Pesto
- 4 cups basil
- 1 cup parsley
- 1 cup organic raw cashews soaked for about 2 hours (soaking is optional)
- 1/2 cup cold pressed extra virgin olive oil
- 4 – 5 cloves of garlic
- 3 Tbsp lemon juice or more to taste
- 1Tbsp of lemon rind – about 1 medium sized lemon
- 1 Tbsp organic Non GM soy lecithin
- 1/2 tsp Celtic sea salt, or more to taste
- Place the garlic, basil, parsley, and cashews in the food processor, and rustically chop.
- Slowly add in the olive oil, rind and lecithin, and blend until you achieve your desired consistency.
- Then gradually keep adding lemon juice and salt, tasting in between, to achieve your perfect blend.
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.