A super easy recipe for creamy, soy-free vegan basil pesto! Only few ingredients to enjoy a tasty, dairy-free version of the famous traditional Italian sauce!
Soften the cashews either by letting them soak in water an hour or by boiling them a couple minutes
Wash the basil leaves in cold water, rinsing them a couple times and making sure they're free from dirt
Remove the skin from the garlic cloves (and their core if you want it to be more digestible)
Put all the ingredients inside the blender, adjusting salt to taste and adding one clove of garlic at a time and tasting the pesto before adding more
If your are not going to use it right away, pour it in a glass jar, cover it with olive oil and close the jar. Store it in the refrigerator for 2-3 days