Ingredients
1/4 tbsp thyme
1/4 tbsp fresh rosemary
1 cup tbsp marjoram
1 cup tbsp fresh oregano
80 ml olive oil
3 tbsp nutritional yeast
1 small clove garlic
1/2 lemon + zest
1/3 cup sunflower seeds
1/3 cup cashew nuts
Salt & pepper to season
60g cashews
Instructions
Wash the herbs and stripping the leaves from the stems.
Toast the nuts on medium heat separately and let them cool.
Add the herbs, nuts, and seeds to a food processor. Also, add the olive oil, lemon juice, nutritional yeast, and a pinch of salt and pepper. Blend the pesto until it reaches a consistency of your liking.
Check for seasoning. Slowly add the lemon zest, until the pesto tastes to your liking.
Notes
Top it with a sip of additional olive oil if you want to store the pesto.
The mixed herb pesto should keep fresh for 2-3 days in the fridge.
Because of the fresh herbs, the top layer of the pesto can oxidize pretty quickly. But don’t worry, the pesto will still taste delicious!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side, Pesto
- Cuisine: Italian
- Diet: Vegan