Hey Gang! For my second recipe I knew I had to share my favourite vegan pesto for multiple reasons.
#1 – It is so freaking good.
#2 – It is so freaking easy.
#3 – It is so freaking versatile.
#4 – It is so freaking healthy.
How can you go wrong? You can’t. You just can’t.
This recipe takes less than ten minutes to whip up, can be stored in the fridge for weeks, and goes damn good on almost urrthang!
Other than dumping heaps of it into bowls of pasta, Brandon and I love spreading a thick layer of this vegan pesto on avocado toast for a quick snack, as well as topping our morning sweet potato pancakes with it.
This pesto is chalk full of wicked nutrients. Thanks to the extra-virgin olive oil and cashews, it provides a good dose of healthy fats and protein. Natural anti-fungal and anti-bacterial properties are found in the garlic, and the addition of lemon aids in digestion as well as keeping you hydrated. Not to mention the power that lies within all dem beautiful green things! Organic herbs carry some of the highest vibrations out of all foods, and it is no wonder why! These gems are packed with stores of vitamins such as A, K, and C, are a great source of minerals like iron, potassium, calcium, and magnesium, and are a detoxifying dream.
The parsley in this vegan pesto gives it a bit of a bite, which I personally love! If you’d rather a more mellow, traditional-type sauce, then you can easily swap out the parsley for more basil. As a matter of fact, any of the herbs listed could be substituted for another on the list, though I would probably keep the basil, as it provides such a heavenly flavour.
Even if this recipe wasn’t lit up with health benefits, I would still have a soft spot for it simply because of how dang delish it is. Seriously guys, this little green number is too fast, too easy, and too delicious not to add to your meal prep routine. It can be an absolute life-saver on nights when you’re home late, hangry as hell, and have no energy to make dinner. In that case, simply boil some noodles, mix in some of this deliciousness, and you’re good to go!
Some of my favourite additions when mixing this pesto with pasta are: hemp hearts, diced avocado, steamed broccoli, and minced sundried tomatoes. Yummmmmmmma.
Hope you guys get some o’ dis vegan pesto greenie-goodness in your belly pronto!!
Four-Herb Besto Pesto!
- 3 cloves garlic You’ll notice a trend very quickly with my recipes – any time they call for garlic, I use A LOT! I can’t help it. It is just so delicious and so good for you. If you have a sensitive palette though, feel free to dial it back a clove or two.
- ¾ c. raw unsalted cashews
- ¾ c. extra-virgin olive oil I use a cold-extracted type, which maintains the integrity of the oil by limiting oxidization. Oxidization = chemical damage caused by adding heat, which leads to free radical build up in the body.
- 3 tbsp. fresh squeezed lemon juice I buy lemons and limes by the bag, and zest and juice them right away for easy future use. The zest can be stored in the freezer for eons and added to so many recipes for instant vibrancy and freshness, and the juice can be stored in a sealed glass container in the fridge for months.
- 1 tbsp. lemon zest
- 1 c. basil tightly packed
- 1 c. mint
- 1 c. parsley
- 1 c. cilantro
- ½ tsp. good quality sea salt
- Fresh ground pepper to taste
- Peel the garlic cloves. (I set my clove on my cutting board, then with the flat side of my knife on top of the clove, I smash it down with my hand. This releases the clove from the skin, making it much easier to peel.)
- Roughly chop all the herbs before measuring one cup of each. (I discard the basil and mint stems, however the parsley and cilantro stems can be utilized!)
Add the garlic, herbs, and all the remaining ingredients to either a food processor or a blender. Blend until everything is evenly incorporated, stopping to scrape down the sides when necessary. (Using a food processor will result in a chunkier pesto, while the blender will leave things smoother and produce a richer green colour.)
- Empty the pesto into a glass jar, seal with a lid, and place in the fridge until ready to use.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!