1

Use a blender or hand blender to make the pesto.

2

Add basil to the blender; you can include both stems and leaves since you're blending them.

3

Incorporate the sun-dried tomatoes into the mix. Feel free to add 1-2 tablespoons of the oil from the sun-dried tomatoes for extra flavor.

4

Add a cup of cashews.

5

Include two tablespoons of nutritional yeast. Alternatively, you can use vegan parmesan, which typically consists of cashews and nutritional yeast.

6

Squeeze in the juice of half a lemon.

7

Pour in 50 grams of olive oil.

8

Blend the mixture until it reaches a smooth consistency, or your preferred texture.