Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.
For this easy pesto, I simply picked a large handful of fresh basil and a handful of cilantro, gave them a quick wash and dry, and tossed them into my food processor with raw cashews, pressed garlic, fresh lemon juice, salt, and pepper. A few pulses later, I had a creamy, flavorful pesto that is completely oil-free and vegan.
The raw cashews (I usually buy them at Trader Joe's or Costco) give the pesto its rich, creamy texture without needing any added oil. Traditional pesto relies on quite a bit of olive oil, but I don't miss it at all. Cashews add creaminess along with fiber and nutrients, while oil has lots of calories but no fiber to contribute.
The result is a fresh, delicious pesto that's incredibly versatile. Toss it with zucchini noodles for a light summer meal, stir it into your favorite pasta (gluten-free, in my case!), spread it on sandwiches or wraps, drizzle it over roasted vegetables, or use it as a dip.
Don't like cilantro? Parsley is always a good substitute and will work just fine in this recipe.
If you're new to vegan cooking, you'll quickly discover that raw cashews are one of the best pantry staples to have on hand. They're the secret ingredient behind many creamy dairy-free spreads, dips, dressings, and sauces.
When your herb garden containers are overflowing this summer, this simple pesto is a delicious way to put them to good use!
Ingredients
Easy and tasty....love all sorts of pesto, but basil is a favourite.
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