1cupBasil Leavespressed firmly into cup - remove large stems
In a food processor or blender, grind up the cashews into a coarse meal.
Now add remaining ingredients and process until mostly smooth.
A little coarse nuttiness is ok. It adds to the authentic 'cheesy' texture.
Total Recipe Yield: Approx 1.5 cupsYou can make several recipes of pesto at once, and freeze for use within 6 months. To freeze individual servings, spoon into an ice cube tray and freeze for 12 hours before emptying ice cube tray and freezing cubes all together.Vegan Pesto will keep for at least 10 days in a refrigerator in an airtight container.