Description
Create delicious homemade pesto sauce with this simple recipe that will make you ditch store-bought options for good! Say goodbye to store-bought options and hello to the fresh taste of basil and nuts in every bite.
Ingredients
Scale
- 1 1/2 cups Olive Oil
- 15 oz of Basil
- 5 oz of Kale (optional)
- 1 1/4 cups Cashews
- 1/4 cup Pine Nuts
- 6 tbsp Rice Vinegar
- 6 tbsp Lemon Juice
- 1 – 1 1/2 tbsp Salt (depends on if your cashews are salted)
- 1 tbsp Maple Syrup
- 3 tbsp Parsley
- 1 tbsp Oregano
- 1 1/2 tsp Dijon Mustard
Instructions
- Wash your greens.
- Cut the steams off your basil.
- Measure out all your other ingredients.
- Add all the ingredients to a blender or food processor. *
- Blend or process until you reach a smooth and creamy consistency.
- Add to your dish or serve as a dip.
Equipment
Buy Now → Notes
- You may need to add your greens in batches depending on the size of your blender and the amount of pesto you’re making
- Store in the fridge for up to 4 days and in the freezer for up to 3 months. I use Souper Cube trays to freeze the pesto in convenient 1/2 cup serving sizes.
- Individual serving size is 2 tbsp of sauce. So if you are making a dish that serves 4, you will use 1/2 cup. If you are using a dish that serves 8, you will use 1 cup and so on.
- Prep Time: 20
- Category: Sauce
- Method: Blend
- Cuisine: Italian
Nutrition
- Calories: 150
