Vegan Carrot Pesto
A fresh and delicious vegan carrot pesto.
Equipment
- mortar and pestle, hand blender or food processor
Ingredients
Vegan Carrot Pesto
- 3/4 cup carrots chopped
- 1/4 cup cashews or nut of choice
- 1 large clove garlic
- 1/4 tsp salt
- 1 Tbsp water
- 3 Tbsp olive oil
- 1/2 Tbsp lemon juice
- 1/2 Tbsp oregano
Instructions
Vegan Carrot Pesto
- To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
- Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
- Continue to blend with food processor or hand mixer (or with pestle and mortar).
- Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
- Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.