1/2 cup unsalted raw cashews
1/2 cup water
1/2 tsp Better than Bouillon Vegetable Paste
1/4 cup olive oil
2 Tbsp lemon juice (juice from about 1 lemon)
1 cup basil leaves (or 1 ounce package)
1/4 tsp garlic powder
1/4 cup nutritional yeast
1/2 tsp salt
Directions: Blend ingredients together until smooth. If I am looking for a thicker sauce as a salad dressing I will add 1/2 cup of tofu or white beans. Keep in your fridge covered for up to 7 days.
Ways to use pesto: add to cold pasta noodles with fresh tomatoes. Put on pita bread with desired toppings and bake for pesto pizza. Add as sauce over stuffed peppers/potatoes. Us as a dip with home-baked fries/chips.