I feel like I’ve just had a major break-through. I’ve made vegan pesto for years. It’s been OK. There would be this lovely basil plant, I would crave pesto, try some some vegan recipes and then decide to leave pesto alone for a while… After repeating this cycle a few times, I kinda gave up on vegan pesto. Until today…. I had extra basil in the fridge. Couldn’t let it waste! This time I decided to make the pesto with cashews instead of all the pine nuts and walnuts I’ve tried before. Somehow all the other ingredients blended perfectly. I don’t know if it is just me, but the kids and I devoured this stuff. They crowed over it – and they HATE pesto. I think this is a total win. You just have to try it!! Tell me what you think!!!
There is some lovely vegan parmesan on this pasta too. I totally make the recipe exactly as found here:
One of my next posts is going to be featuring this pesto being used on top of one of my other cravings…:-) And no, I’m not pregnant;-).
Perfect Pesto (vegan)
- 1/2 C. Raw Cashews (Pieces are fine)
- 4 Cloves Garlic
- 1 tsp. Sea Salt
- 2 T. Nutritional Yeast
- 1 T. Lemon Juice
- 1/4 C. Extra Virgin Olive Oil
- 1 C. Basil Leaves (pressed firmly into cup)
In a food processor or blender, grind up the cashews into a coarse meal. Add Garlic and pulse. Then add everything else and process until mostly smooth. The cashews will still be just a bit chunky and that is totally ok. In fact, I think it’s more authentic that way. Enjoy!!;-)
Now, mix it in your pasta, top your pizza, spread on a bruschetta style sandwich, or just eat it with a spoon….