Thursday, 19 September 2013

cashew pesto

This is really nice with pasta and sauteed vegetables.  Tonight my boyfriend and I had it with pasta, sweet potato, broccoli, zucchini, red peppers and onions.  Requires a blender or food processor.  If your  blender isn't very powerful, you may want to reduce the amount of cashews slightly to 1 1/4 cups.
Serves 3


2 cups basil leaves
2 T Olive oil
1/2 cup veggie soup stock
1 clove chopped garlic
1 1/2 cups cashews (before soaking)
salt and fresh pepper (to taste)

If necessary, soak the cashews in water first to make them easier to blend.  If you have a food processor, you can probably just put all of the ingredients in and blend without soaking the nuts.  If not, to make it easier you can blend the cashews, soup stock, and olive oil first, adding the cashews a little at a time.  Wash the basil and prepare the other ingredients, then add them and blend.

Meanwhile you can cook some pasta and lightly saute some vegetables, if you desire.  Serve when everything is ready.

Note:  If you'd like a cheesy pesto you can substitute 1/2 cup feta and use 1 cup cashews, or sprinkle feta on top when you serve it

1 comment:

  1. That looks so good. Excellent take on the pesto idea!

    The cashews probably make it creamy enough, but I might try it with a sprinkle of nutritional yeast instead of feta.