With lockdown still in place, I’m trying to make the most of the ingredients we currently have at home. Even though I gave a strict shopping list to my dad, he came back with two basil plants. This is what gave me the idea to make this vegan cashew nut pesto recipe, because what else can you do with that amount of basil? With no pine nuts, I decided to use cashew nuts instead and it worked! All you’ll need is a food processor, 15 minutes and the ingredients below to make this fresh, summery dish!
- 3/4 cup of roasted cashew nuts
- ¼ cup olive oil
- 2 garlic cloves
- Salt and pepper
- 2 tbsp yeast flakes
- 2 tbsp lemon juice
- 1 cup of fresh basil
How to make
- Place all of the ingredients into the food processor and blitz until it forms a paste but stop before it becomes smooth. You want to keep some of the nutty texture.
- Add to freshly cooked pasta and enjoy!
- Serve with a wedge of lemon for some extra zing.