Vegan Cashew Pesto

This pesto is one of those recipes I return to again and again. I harvest the basil fresh from the garden, and even just clipping the leaves fills me with a sense of presence and gratitude.

There's something about working with herbs grown steps from my kitchen that feels grounding and deeply nourishing.

This pesto is vegan, gluten-free, and dairy-free. It delivers full-bodied flavor and richness without relying on cheese or processed ingredients. I love to drizzle it over roasted chicken, spoon it onto eggs, or use it as a dipping sauce for just about anything.

It has become a staple in my weekly rhythm, made with intention and lots of love from the garden.

Ingredients:

• 3-4 cups fresh basil leaves (washed and thoroughly dried)
• ½ cup raw cashews
• 4 cloves garlic (peeled)
• 1½ - 2 cups extra-virgin olive oil
• 2 generous pinches of salt (adjust to taste)
• Pepper (adjust to taste)

Instructions:

1. Prepare the Basil: Rinse fresh basil under cool water. Shake off excess water and gently pat dry with a clean towel.
2. Blend Ingredients: In a blender or food processor, combine basil leaves, cashews, garlic cloves, salt and pepper. Slowly pour in olive oil while blending. Blend until creamy and smooth, scraping sides as needed.‍
3. Taste and Adjust: Adjust salt or garlic to your taste.‍
4. Store and Enjoy: Store pesto in an airtight container or jar in the refrigerator for up to one week.
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Why It's Nourishing:

This pesto is rich in healthy fats from olive oil and cashews, which support brain and heart health.

Fresh basil is loaded with antioxidants and has anti-inflammatory properties, while garlic helps support immune function and gut health.

Together, these ingredients create a sauce that not only tastes amazing but truly supports your body.

Enjoy this simple, deeply nourishing cashew basil pesto, lovingly made to support your taste buds and well-being.