Cashew basil pesto 'Vegan' - Lizs Whole Food Kitchen
post-template-default,single,single-post,postid-1025,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive,elementor-default,elementor-kit-1834

Cashew basil pesto ‘Vegan’

This is a quick delicious pesto to serve with salads, hummus and mezze plates and of course pasta, Basil contains iron, calcium and magnesium and vitamin C and contains anti bacterial properties.

1 plant of basil from the supermarket
1 clove garlic roughly sliced
100g raw cashew nuts
4 tbsp extra virgin olive oil
1/2 tsp salt
Freshly ground black pepper

Trim the leaves and stalks (use stalks as they are soft enough) from the plant down to the earth in the pot.
Rinse in a colander and shake dry.
Place all the ingredients into the bowl of your food processor and process until you have a smooth paste but still some texture.
Store in a jar with a lid in the fridge for up to about 3 days.

No Comments

Sorry, the comment form is closed at this time.