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Protein-Packed Vegan Pesto: Easy, Hearty, and Delicious Cashew-Based Recipe

Nicki Drake
Living full-time in an RV means embracing simplicity and creativity in the kitchen. This vegan pesto recipe is not only delicious but also easy to make with minimal equipment.
Using fresh ingredients like broccoli and cashews, this pesto is a nutritious and versatile addition to your RV pantry. Whether you're parked by a scenic lake or on the road to your next adventure, this pesto will add a burst of flavor to your meals without taking up much space or time.
Enjoy it on veggie burgers, tossed with butter beans for a hearty meal, or mixed with pasta for a dish to share!
Pro Tip: When RVing, I love stopping at local farmers' markets to pick up fresh spinach and basil. It’s a great way to support small businesses and ensure vibrant flavors for recipes like this pesto!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 8
Calories 107 kcal

Equipment

  • 1 medium saucepan
  • 1 compact food processor or blender
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Cutting Board
  • 1 chopping knife
  • 1 Colander or Strainer

Ingredients
  

  • 1 cup cashews
  • 1 cup broccoli florets and stems chopped into large pieces
  • 2 cups water
  • 2 cups fresh spinach
  • 2 tbsp lemon juice
  • 1 tsp Better-than-Bouillon Vegetable Base
  • 4 cloves fresh garlic
  • 0.5 cup fresh basil leaves
  • salt & pepper to taste

Instructions
 

  • Pre-cook the Broccoli and Cashews
    In a medium saucepan, bring 2 cups of water to a boil.
    Add the cashews, then reduce the heat to a simmer.
    After 10 minutes, place the broccoli in a strainer or colander and set it on top of the saucepan.
    Allow the steam from the simmering water to cook the broccoli for 20 minutes.
    Remove the broccoli and drain the water from the cashews.
    Set both aside to cool.
  • Blend the Pesto
    In a food processor or blender, combine the spinach, boiled cashews, steamed broccoli, lemon juice, vegetable bouillon powder, garlic, and fresh basil.
    Blend until smooth, adding a splash of water if needed to help with blending.
  • Season the Pesto:
    Taste the pesto and season with salt and pepper as needed.
    Blend again briefly to mix.
  • Serve:
    Get creative!
    This pesto pairs well with a variety of dishes beyond butterbeans. Try it with roasted vegetables, pasta, or as a spread for sandwiches and wraps.
  • Store Leftovers: Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
    Pro tip: For longer storage, freeze in an ice cube mold.

Notes

Cashew Substitutes:
  • If you have a nut allergy or prefer a different texture, you can substitute cashews with sunflower seeds or pine nuts. Adjust the quantity based on your preference.
Broccoli Variations:
  • Feel free to use just the florets or include the stems for added nutrition and a slightly different texture. Frozen broccoli can be used if fresh is not available.
Enhance the Flavor:
  • Nutritional Yeast: Add 2-3 tablespoons for a cheesy, umami flavor and extra B vitamins.
  • Sun-Dried Tomatoes: Mix in 1/4 cup chopped sun-dried tomatoes for a tangy, sweet twist.
  • Red Pepper Flakes: A pinch or to taste can add a subtle heat.
  • Lemon Zest: Intensify the lemon flavor with 1 teaspoon of lemon zest.
  • Avocado: Blend in 1/2 avocado for extra creaminess and healthy fats.
  • Pumpkin Seeds: Use 1/4 cup for added texture and nutrients.
Adjusting Consistency:
  • If the pesto is too thick, add a bit more water or vegetable broth to reach your desired consistency.
Let’s chat! Do you have a favorite pesto recipe or unique twist? Share your ideas or photos of your creations in the comments below—I’d love to hear from you!
Keyword Basil, Bouillon, Broccoli, Budget-friendly vegan recipes, Cashews, Garlic, Lemon, Spinach