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Close up of basil pesto surrounded by garlic cloves and basil.

Easy Vegan Cashew Basil Pesto

This Easy Vegan Cashew Basil Pesto comes together in under 5 minutes and is fresh, flavorful, and the perfect condiment to have on hand to add to sandwiches, pastas, and more!
5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: Liv King


  • 2 ½ cup Fresh Basil Leaves packed
  • ¼ cup Olive Oil
  • ¼ cup Cashews chopped finely
  • ¼ cup Nutritional Yeast
  • 2 Garlic Cloves
  • 1 tablespoon Fresh Lemon Juice
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Pinch of Red Pepper Flakes
  • Zest from Lemon optional
  • 2-3 tablespoons Water as needed


  • Add all the ingredients to a food processor or blender and blend a few times until combined. Add water as needed to help blend. You may or may not need 3 tablespoons- this really depends on your food processor or blender. Transfer the pesto to an airtight jar to store in the fridge or use immediately. Enjoy!


Use homemade pesto within 3-5 days. The top of the pesto turns brown when stored because it is exposed to air but this can be prevented by adding some more olive oil over the top.
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