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Life-changing Vegan Pesto {gf,v}

Updated: Mar 15, 2021

Don't get me wrong, I love a nice spaghetti dinner, but sometimes ordinary tomato sauce just gets old. Anyone with me? I've made pesto recipes many times {well, at least tried}, but I never really loved them. BUT~ I finally did it! This pesto recipe is vegan, but unfortunately is not nut free; it uses cashews to create a thick base & consistency. I love this recipe because it uses one of my favorite oils that often falls under the radar: sunflower oil. The sunflower I use is actually from a local sunflower farm, Hudson Valley Cold Pressed Oils, which I absolutely love. I pair this pesto with spiraled zucchini noodles, but it will pair well with whatever pasta your heart desires. This recipe is sure to spice up any dish!



Prep time: 5 minutes

Serving size: 4


1/3c unsalted cashews ⁣⁣ 0.5oz organic basil leaves ⁣⁣ 3-4 cloves minced garlic ⁣⁣⁣⁣ 1/2c nutritional yeast ⁣⁣ 1/2c fresh lemon juice ⁣⁣ ⁣⁣ 1tbs sunflower oil ⁣⁣ 2tbs water ⁣⁣

1tsp @traderjoes mushroom & co seasoning

Pink salt, lemon pepper


1. Blend all ingredients in blender/food processor until smooth.

2. Add additional water or oil if needed.

3. Serve on top of pasta of choice.


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