Cashew Pesto
For many years, I grew up being familiar with the Barillo brand when making anything with pesto. And while this was convenient and still pretty good, my pasta never came out vibrant green. The freshness of store-bought sauces are maintained high amounts of preservatives, masking the smell of its natural ingredients.
Homemade sauces have changed the way I eat anything and this vegan homemade cashew pesto is no exception. For the first time, I’ve seen a jar of pesto sauce glowing green! It’s packed with all kinds of nutrients and flavor with a light sweet and tangy taste. The cashews add a smooth texture, accentuating the zing from the basil and lemon. What I love about this recipe is that it’s sodium controlled, carries tons of antioxidant from the olive oil, and is vividly green! I used cashew for this particular recipe for a cheaper substitute for pine nuts. I’ve learned that substituting pine nuts with any other nuts will give off different yet delicious flavors respectively.
Enjoy this recipe with pasta, sandwiches, or anything that has to do with bread, carbs and more. Taste the green!
Cashew Pesto
Ingredients
4 cups basil
4 tbsp fresh squeezed lemon
1/2 tsp nutritional yeast
1 small clove of garlic
1 cup cashews soaked overnight
1/4 cup extra virgin olive oil
1/2 tsp kosher sea salt
Fresh ground pepper for taste
Instructions
Place all contents in a blender and store in a glass container for up 7-14 days. Enjoy!
