A vegetarian pesto recipe that is so easy to make with just 5 fixings ( + salt/water ). Cashews are utilized instead of pine nuts and cheddar for a spending well disposed alternative. Oil free.
Pesto for the most part includes nuts, cheddar, garlic, new basil and olive oil. This is my preferred adaptation of veggie lover pesto, which still has a lot of garlic and crisp basil enhance, yet is made with no cheddar or olive oil! The cashews give a rich, mushy taste and are much less expensive than pine nuts, which are frequently called for in pesto.
I think you are going to adore it! Try it with any sort of pasta you like for an excessively speedy and extravagant dinner, or use it on pizza, sandwiches, wraps, as a plunge or plate of mixed greens dressing. The potential outcomes are inestimable, and I simply realize this will be your new go-to pesto recipe!
Also try our recipe Vegan Pumpkin Ravioli
Simple Vegetarian Pesto Recipe, oil free and made with cashews for a gooey, rich enhance!
Ingredients
- 1 cup raw cashews
- 2-3 teaspoons minced garlic
- 2 cups fresh basil, loosely packed
- 4 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4-1/2 cup water
- Optional: 8 ounces pasta
Instructions
- To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water. Process until smooth, adding more water as desired for a thinner consistency.
- If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto.
- Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.
Read more our recipe : Tomato Tortellini Soup
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