Description
The secret to the best pesto without cheese? A combo of raw cashews and miso.
Ingredients
Scale
- 3 packed cups basil leaves
- 1/3 cup raw cashews* (see note below)
- 1 medium garlic clove, roughly chopped
- 2 teaspoons white miso
- 2 teaspoons lemon juice
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1/3 cup extra virgin olive oil
Instructions
- In a food processor fitted with the S-blade attachment, combine the basil, cashews, and garlic. Pulse until everything is roughly broken down.
- Then add miso, lemon juice, salt, and pepper. With the motor running, gradually stream in the oil and purée until the sauce is homogenous. Taste and adjust the seasonings, if needed. (If not using pesto right away, see important information regarding storage above this recipe card.)
Notes
- If you have a nut allergy, you may substitute with raw sunflower seeds – although your pesto will be slightly more bitter.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 107
- Fat: 11 g
- Carbohydrates: 2.1 g
- Protein: 1.2 g
