Happy Monday, friends!
How was your weekend? We’ve still been playing catch-up a bit from the end of semester + graduation, so I decided to take a quick break from blogging last week but hopefully should be back for good now. We also discovered the cutest little restaurant on Friday night with a beautiful outdoor patio–how come we always find these things right before we have to leave??
While I was in Charlottesville a few weeks ago, I picked up a basil plant at Trader Joe’s and this week’s recipe is the result of my second round of harvesting the basil leaves. Over the years, I’ve started to gravitate towards making less traditional pesto. One, because pine nuts are expensive, and two, because I like the taste of it without the overpowering flavor of parmesan cheese.
I often just make it with whatever nuts I have on hand + a little olive oil, lemon juice, and garlic, but this week, I wanted to amp up the recipe a bit. I first added raw cashews — I thought the creaminess of the cashew would lend itself well to balance out the lack of cheese — and a little nutritional yeast to boost the cheesy flavor a bit, since Jeff always misses that. And the result was fantastic! I will definitely be coming back to this recipe again and again.
Here are a few of my go-to recipes once you have the pesto made:
- Pesto, Tomato, & Mozzarella Grilled Cheese
- Pesto, Tomato, & Goat Cheese Galette
- Pesto Avocado Pasta
- Easy Pesto Zucchini Noodles
- Pesto Potato Salad
- Grilled Veggie Panini with Pesto Aioli
Here’s the recipe:
Vegan Cashew Pesto
1 cup fresh basil
1/4 cup raw cashews
1 clove garlic
1 teaspoon nutritional yeast
2 teaspoons lemon juice
1/3 cup olive oil
salt, to taste
Place all ingredients in a food processor and pulse until combined.
Keep in fridge and use as desired.
Time: 5 minutes