Creamy Mint Basil Pesto (Edit recipe)

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This creamy pesto is so bright, refreshing, and balanced. I could (and have) eat it by the spoonful! It tastes cheesy and is absolutely bursting with flavor. It comes together in no time, and the recipe is easy to multiply for more servings. The ice cube might seem like a strange ingredient, but it helps the pesto maintain its bright color so it doesn't turn brown in the fridge!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 2-4

Ingredients

2 Tbsp Cashews, Raw
1/2 cup Mint Leaves, packed
1/2 cup Basil, Fresh, packed
1 Tbsp Nutritional Yeast
1/2 tsp Salt
1/4 cup Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1 clove Garlic, large
1/4 tsp Lemon Zest
1 Ice Cubes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak cashews in hot or boiling water for 10 minutes, then rinse and discard water.
Add all ingredients except the ice cube to a food processor and process on high until smooth, stopping every minute or so to scrape down the sides.
Once smooth, add in the ice cube and process on high until smooth.
Serve with grilled chicken or fish, as a dip for veggies, or however you wish!

Notes

This recipe will keep in the fridge for up to 5 days!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	338
Fat:	32 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	555 mg
Fiber:	5 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.