I was hosting a plant-based dinner the other night for friends and came up with this vegan version of my favourite pesto.
As you might know, using cashews and nutritional yeast in place of cheese is all the vegan craze and you really can’t tell the diff. They give a beautiful, creamy consistency to anything you use them in. I even throw a handful into my smoothies.
I feel so much better when I don’t have dairy, so I loaded up on cashews this week for several different uses.
This vegan basil pesto takes merely minutes to whip up in a food processor.
Simply add to your food processor:
1/2 C cashews
1/2 C pine nuts
1 Tbsp nutritional yeast
1 big handful of fresh basil leaves
2 cloves garlic
1-2 Tbsp lemon juice
1/4 C olive oil
sea salt and pepper
Blend it all up. You might need to add more olive oil to thin. Add this to a pan with your favourite sautéed veggies and cooked, gluten-free noodles. I like to add a 1/4 cup of the pasta water to the pan to help the flavours marry. Serve with another dollop of pesto and a slice of lemon.