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easy cheesy vegan pesto

Easy Cheesy Vegan Carrot Top Pesto

Make this healthy, vegan, cheesy pesto that uses carrot tops instead of basil. 
5 from 4 votes
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Course Dip, Side Dish, Snack

Ingredients
  

  • 1 cup basil or the greens from carrot tops
  • 1/2 heaping cup raw cashews soaked for 6+ hours or overnight in water
  • 1/2 cup nutritional yeast
  • 1/4 cup olive oil
  • 1/2 lemon* juiced
  • 1 tsp garlic fresh or minced
  • salt and pepper to taste

Instructions
 

  • Soak raw cashews in water for 6+ hours or overnight.
  • Drain cashews. Add all the ingredients to a food processor and pulse 'til smooth and creamy.
  • Taste and adjust garlic, salt, and pepper to your preference. You can add in broth, water, or additional oil if you want a thinner pesto sauce.
  • Pesto can be stored in the fridge for 5-7 days. I like to freeze my extras in an ice cube tray or muffin tin so I can have it in a single-serving size for later.

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Keyword carrot tops, cashews, cheesy, dip, keto, lemon, paleo, paleo-friendly, vegan, whole 30
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