Ingredients:

1 cup (8 tbsps.) Cashews, any kind, but I prefer unroasted and unsalted

3 cups Spinach

3 Cups Basil

1/2 Cup Nutritional Yeast

1/2-1 Cup Olive Oil

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Oregano Leaves

1 tsp. Pepper

1 tsp. Salt, or Garlic Salt

Method: 

(see pictures and video tutorial below the steps)

Step 1: Place the cashews in the food processor and blend until they reach a crumbly, sandy texture. 

Step 2: Add the spinach, basil, and spices. Pulse a few times. Then, blend until the leaves are slightly combined. 

Step 3: Add the olive oil and blend again. Scrape down the sides every 30 seconds. Continue to blend and add more olive oil until the desired texture is reached. 

Questions:

Can I make it ahead? Yes! I like to freeze my pesto if I am not using it right away, but you can refrigerate it too. I don't know how long you can refrigerate it for, but I recommend no longer than 10 days. Check your pesto for signs of spoilage and plan to use it within a few days if storing in the fridge. 

Can I use it in Pasta? Yes! One of my favorite ways to use this pesto is in pasta. I keep about 1/4 of the pasta water and mix the pesto in while the pasta is still hot, Use one batch of pesto, one box of pasta, and 1/4 pasta water to make the perfect pesto pasta. 

Can I make it less intense? If you prefer a lighter pesto, I have blended in hot water in the past to make the pesto lighter and more liquid. If you want it more runny/ diluted, you may do this in the food processor at the end of making the pesto. 

Store in an airtight container for up to 7 days in the fridge, or 3 months in the freezer.