Print

Homemade cashew pesto

Prep

Total

Yield 1 cup of pesto

Ingredients

Instructions

  1. Place all ingredients into a food processor and blend until it becomes a smooth paste.
  2. Season with more salt and pepper if needed.
  3. Transfer to an airtight jar or container and store in the fridge until needed.

Notes

  • The pesto will last for around 2 weeks in an airtight jar in the fridge
  • You can freeze the pesto in small plastic container for up to 1 year. 

Recipe by VJ Cooks at https://vjcooks.com/cashew-pesto/