This simple and delicious raw vegan basil pesto is not so different from the traditional variety; the major distinctions are that it contains cashews and no Parmigiano Reggiano or other cheese. This recipe is perfect if you are lactose intolerant or vegan, and the sauce is great on all kinds of things. Try it on raw vegetables like zucchini “spaghetti”, cooked pasta, as a filling for omelettes, lasagna or sandwiches, and spread on grilled or baked fish, chicken or tofu. You can whisk a spoonful into salad dressing, and the sauce will keep well for several days as long as it’s covered with a thin layer of olive oil.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup raw cashews, soaked in warm water for two hours
- ½ cup pine nuts
- 2 cloves garlic, chopped
- ¼ cup extra virgin olive oil plus additional to cover the pesto
- 2 cups basil leaves
- 1 cup flat Italian parsley leaves
Preparation:
Drain the cashews thoroughly and pat dry with a clean cloth or paper towel.
Place the cashews, pine nuts and garlic in the bowl of a food processor and grind them along with the olive oil. When the nuts have formed a loose paste, add the basil and parsley and blend until a thick paste is formed. If the mixture seems too dry, add another tablespoon of olive oil.
Place the pesto in an airtight container, smooth the top of the paste and cover the pesto with a thin layer of olive oil. Refrigerate until ready to use.
Note: Do not season your pesto until you are using it. Salt causes the paste to oxidize and turn a blackish-green.
Makes about 2 cups
Copyright 2012 by Jen Hoy
Place the cashews, pine nuts and garlic in the bowl of a food processor and grind them along with the olive oil. When the nuts have formed a loose paste, add the basil and parsley and blend until a thick paste is formed. If the mixture seems too dry, add another tablespoon of olive oil.
Place the pesto in an airtight container, smooth the top of the paste and cover the pesto with a thin layer of olive oil. Refrigerate until ready to use.
Note: Do not season your pesto until you are using it. Salt causes the paste to oxidize and turn a blackish-green.
Makes about 2 cups
Copyright 2012 by Jen Hoy
