Vegan Pesto with Basil and Cashews

Step 1

Bring a medium pot of water to a boil over high heat. While the water is heating up, prepare an ice bath in a medium sized bowl.

Step 2

Add the basil to the hot water. Blanch for 15 seconds, then use a slotted spoon to transfer the basil to the ice bath. By the time you transfer all of it, most of the basil will have blanched for about 30 seconds.

Step 3

Allow the basil to remain in the ice bath for 3-5 minutes. Place a few tea towels or paper towels onto your work surface and use the slotted spoon to transfer the basil over to the towels. Use the towels to press the basil firmly, so that you remove all of the excess ice water.

Step 4

Add the cashews, garlic and salt to a food processor fitted with the S blade. Add the blanched or raw basil leaves to the processor. Pulse the ingredients until they're coarsely ground.

Step 5

Run the food processor. Add your olive oil to the processor in a thin stream — using the plunger attachment, with its small bottom opening, makes this easy if your machine has one — so that the oil is incorporated into the pesto slowly and steadily. Stop the processor and scrape down the sides, then process for another few moments.

Step 6

Add the nutritional yeast, a few turns of freshly ground black pepper, and lemon juice to the pesto. Process the pesto for one more minute; it will be on the thicker side.

Step 7

Taste the pesto and adjust the lemon juice, salt, and pepper to taste. If the pesto is too thick for your liking, add a tablespoon or two of additional olive oil and pulse to combine.

Step 8

Store the pesto in an airtight container in the fridge for up to 5 days. The pesto can be frozen for up to 6 weeks.