On toast. On pasta. On a sandwich. This pesto can go on all of those things and you don’t want to miss out. Also, who the heck wants to pay $10 for a jar of pesto when you can buy all the ingredients at the store for that same amount and eat fresh pesto all over your sprouted wheat toast on Saturday morning. Just me again, okay…
In reality, this post was probably worthy of a “How To” but I figured 3 in a row was a little more much for you guys. Not that I have all that much going on right now. I’ve been traveling for work EVERY week for the last month so I’m super thrilled to have some time at home. I can get back to my schedule, take advantage of the longer daylight hours to ride my bike, and eat normal food for an entire week. Oh, and sleeping in my own bed… yay.
I am totally obsesses with this pesto though. I’ve literally made it twice in the last two weeks and I was traveling for like, half those days. So, put the four things you need to make this pesto on your shopping list right now. Actually, you probably have half these ingredients already in your pantry because there are only four ingredients. Yay, simplicity.
Servings: 1 cup
Time: 5 minutes
- 2 cups loosely packed basil
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup cashews
- 1 TBSP nutritional yeast (optional)
- Place all ingredients into a vitamix, food processor, or blender. Blend on high for 30-45 seconds. Scrape the sides down and blend for an additional 30 seconds until all the cashew pieces are broken up. It’s okay to have some chunks in there, you just don’t want 1/2 cashews floating around your pesto.
- Store in an airtight container in the fridge for up to 2 weeks.