Yes! Here's one I made a few years ago. Rec: Basil Mint Pesto
One of the gals at work made it to serve on crisp-tender-cooked asparagus and snow peas. I really liked it so I asked what was in it and wrote down what she said.
Basil Mint Pesto
1 bunch basil
1 bunch mint
1/2 cup cashews, raw/unsalted
2 cloves garlic
1 lemon, zested
juice of 1 lemon
splash red wine vinegar
about 2 tbsp honey (use less to start and add more after tasting)
kosher salt and fresh ground pepper
approx. 1/2 cup olive oil
Pat's note: Basil and mint bunches can vary in size so I measured and here’s what I came up with for an extremely close version to match my friend's pesto. Made 1/2 batch to test it out:
Basil Mint Pesto
1 oz fresh basil leaves, about 1/2 cup packed
1/2 oz fresh mint leaves, about 1/4 cup packed
1/4 cup cashews, raw/unsalted
1 clove garlic
zest of 1/2 lemon
juice of 1/2 lemon
splash red wine vinegar
1/2 tbsp honey
kosher salt and fresh ground pepper
approx. 1/4 cup olive oil
Put above ingredients in blender and process to a paste. At this point it’s a good vegan pesto, or add parmesan for additional flavor/texture and blend a bit more to incorporate.
Pat’s addition: 1/4 cup coarsely grated parmesan cheese
If pesto is too thick, add a little more olive oil, or try adding a little water to thin out.
One of the gals at work made it to serve on crisp-tender-cooked asparagus and snow peas. I really liked it so I asked what was in it and wrote down what she said.
Basil Mint Pesto
1 bunch basil
1 bunch mint
1/2 cup cashews, raw/unsalted
2 cloves garlic
1 lemon, zested
juice of 1 lemon
splash red wine vinegar
about 2 tbsp honey (use less to start and add more after tasting)
kosher salt and fresh ground pepper
approx. 1/2 cup olive oil
Pat's note: Basil and mint bunches can vary in size so I measured and here’s what I came up with for an extremely close version to match my friend's pesto. Made 1/2 batch to test it out:
Basil Mint Pesto
1 oz fresh basil leaves, about 1/2 cup packed
1/2 oz fresh mint leaves, about 1/4 cup packed
1/4 cup cashews, raw/unsalted
1 clove garlic
zest of 1/2 lemon
juice of 1/2 lemon
splash red wine vinegar
1/2 tbsp honey
kosher salt and fresh ground pepper
approx. 1/4 cup olive oil
Put above ingredients in blender and process to a paste. At this point it’s a good vegan pesto, or add parmesan for additional flavor/texture and blend a bit more to incorporate.
Pat’s addition: 1/4 cup coarsely grated parmesan cheese
If pesto is too thick, add a little more olive oil, or try adding a little water to thin out.