Pesto Sauce Recipe

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Pesto Sauce Recipe - Raw, Vegan, Cheap

Easy vegan pesto sauce, using cashew nuts instead of pine nuts to make it more affordable. This pesto is raw and can be enjoyed on crackers, mixed in with lettuce leaves as salad, or on raw pizza.

pesto sauce recipe
Raw vegan pesto sauce.

Cost: £3.75 (GBP)
Soak time: 4 hours
Prep time:
Total time:
Yield: One small soup bowl

Ingredients

Fresh basil: 750ml (100g, approx. three cups loosely packed)
Olive oil: 150ml (a little over one cup)
Cashew nuts, soaked and rinsed: 250ml (approx. one cup)
Sea salt: 1.5 level teasp, adjusted to taste

Directions

  1. Soak cashew nuts for four hours and rinse thoroughly.
  2. Wash basil carefully. Remove and discard all the stems.
  3. Mix all the ingredients in a food processor, adding olive oil and salt gradually, until the desired consistency and taste is achieved.
vegan pesto cubes
The pesto sauce can be frozen into cubes for future use.

Additional Time and Money-Saving Tips

Although original pesto sauce uses pine nuts, cashew nuts are a cheaper option. For a very low-budget pesto, you could use soaked sunflower or pumpkin seeds instead of cashew nuts, and perhaps add some nutritional yeast for a 'cheesier' taste.

This recipe was inspired by the raw vegan pesto I bought from the Macrobioticshop.co.uk., and enjoyed immensely. I like to mix a little bit of this pesto with chopped lettuce, for an enjoyable salad.

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