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Cashew Pesto

What you need: 

2 cloves garlic
3 tablespoons olive oil
3 tablespoons sunflower seeds
1/2 cup raw cashews
1/2 teaspoon salt (unless your sunflower seeds were salted, then less or none)
1 tablespoon nutritional yeast
3 cups fresh basil leaves
olive oil, to thin, optional

What you do: 

1. Put everything into the food processor except the basil leaves.
2. Process until everything is combined and it forms a paste. Chunks are definitely ok.
3. Add the basil leaves and pulse until it looks like pesto. Add oil to thin, if desired. So easy. So good.
Source of recipe: I modified my mom's basic pesto recipe to make it vegan, and omitted the pine nuts.

Preparation Time: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

despite not having near enough basil and having to use a blender because i couldnt figure out my mother in laws old school food processor this somehow turned out delicous :) thanks so much

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Just made this and it's beautiful! I changed it a bit. Halved the basil (I didn't want to eat my whole plant haha), halved everything else apart from the cashews and nutritional yeast. Thanks for the recipe, sooo good!

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I love this pesto. I use it on pizza a lot, and use a lot of oil to thin it out. It's great on pasta as is.

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This was pretty nice I used walnuts instead of cashews added lemon juice and doubled the garlic. I also added kale, broccoli, red peppers and onions to the pasta and it was hearty and filling.

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I see the face too! Weird, lol! :)

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haha! I see it. There goes that recipe...I never eat food with a face! ;)

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Does anyone besides me see the face in that central ravioli?  I mean, really....look at "FullObeans" pic of this recipe & report back!!!

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Um...this was freakin' awesome! 

-I only had roasted cashews and it was still wonderful.  The seed/nut flavor was incredible and SO much cheaper than pine nuts.

- I added probably 3/4 cup water to thin it out because it was deliciously rich. 

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