One of the many gifts Italian cuisine has given the world of food, is pesto! This vivid green sauce is made with protein-packed cashews and vitamin-rich fresh basil leaves. The recipe excludes the traditional ingredient of parmesan cheese, making the mix vegan-friendly! Toss wholewheat pasta with the sauce or drizzle over buffalo mozzarella and sliced tomatoes for a fresh and delicious take on a caprese salad. The recipe yields about three jars of the sauce.
3 cups fresh basil leaves
1 cup raw cashews, soaked 4+ hours
1 cup high quality olive oil
Juice + zest of 1/2 lemon
3-4 roasted garlic cloves
Heavy pinch of sea salt flakes
1. Rinse your basil, pat it dry and chop roughly.
2. Add the chopped basil and drained cashews to a food processor and process for 15-20 seconds.
3. While the food processor is running, drizzle in the olive oil and continue processing for about 1 minute, just until the mixture starts to smooth.
4. Turn off the processor and add the lemon juice/zest, garlic, and sea salt; process until combined. Freeze until read to use!