Vegan Pesto

March 20, 2024

With toasted cashews contributing richness and depth, you won’t even miss the cheese in this creamy, lemon-kissed pesto. Toss with pasta, slather on toast (then add an egg on top!), or stir into vegetable soup for a hit of delicious herby flavor.

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Total Time:
20 mins


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  • 1/3 c.

    raw cashews

  • 1

    small clove garlic

  • 1 tsp.

    lemon zest plus 2 tsp. lemon juice

  • 1/2 c.

    plus 2 tbsp. olive oil 

  • 2 c.

    cups basil leaves, roughly chopped

  • 1 c.

    flat-leaf parsley leaves, roughly chopped

  • Kosher salt 


    1. Step 1

      Heat oven to 350°F. Place cashews on small rimmed baking sheet and bake until golden brown, 8 to 10 minutes.

    2. Step 2In food processor, pulse cashews, garlic, lemon zest and juice, and oil until slightly chunky. Add basil, parsley, and 1/2 teaspoon salt and pulse until just combined and smooth. 

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