Super easy vegan basil cashew pesto recipe that only requires 10 minutes
of your time. This is a great recipe for anyone who loves aromatic
pesto with pasta, salad or slice of bread.
- Start by soaking cashews for 2 hours. Discard the soaking water and
rinse. For quick soaking, pour hot water over cashews and let soak for
15 minutes. The soaked cashews will weigh about 160g (5.6oz).
- Next, add 3 cups of loosely packed fresh basil leaves into a beaker
or blender. Pour in also soaked cashews, lemon juice, water and
nutritional yeast. Blend or process the mixture with immersion blender
until you’ve got smooth consistency.
- For pesto pasta salad, boil preferred
pasta according to instructions on the package. Then drain and rinse
with cold water. Next, pour the cooked pasta back into pot and mix in
the basil pesto. Add also some arugula, chickpeas and cherry tomatoes or
sun dried tomatoes. Sprinkle on some extra nutritional yeast for cheesy
flavour and enjoy
Keywords: vegan, basil, pesto