Creamy Lemon-Basil Pesto

Pin It

This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Creamy Lemon-Basil Pesto

1 cup raw cashews

the juice of 2 lemons

the zest of one lemon

2 packed cups lemon basil (any variety will do)

4-6 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)

1/2-1 cup of olive

water to thin to a desired consistency

Chop the cashews in the blender/food processor first, then add the rest of the ingredients.

~The Vegan Project

Comments

  1. Lazaro Rozenberg says:

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

Trackbacks

  1. […] in a bowl and float the Creamy Lemon-Basil Pesto. Sprinkle with fresh lemon zest and serve.  C’est […]

Speak Your Mind

*