I first made this recipe this past spring and it has become a staple in our house. Pesto is so easy to make, store in the fridge and enjoy in so many different ways. I love it with pasta of all kinds, on fish and even on my veggie burgers. Cashews give it a bold taste and chunky texture. You guys will love it!
If you are making for more than 2 people, I recommend doubling the recipe.
A simple vegan friendly pesto that goes great on everything from pasta to fish.
Ingredients:
Directions:
In a food processor, add olive oil, basil, garlic, cashews and salt and pepper. Pulse in the food processor for 2 minutes until everything is well blended in small chunks.
Add in avocado and lemon juice. Pulse again for another minute until creamy ish. The longer you pulse it, the creamier it will get. I personally still enjoy my pesto slightly chunky so I leave it after 1 minute.
Add more salt and pepper to taste. Mix in with your favorite noodles, gnocchi, or on top of fish. Enjoy!
Ingredients
Directions
In a food processor, add olive oil, basil, garlic, cashews and salt and pepper. Pulse in the food processor for 2 minutes until everything is well blended in small chunks.
Add in avocado and lemon juice. Pulse again for another minute until creamy ish. The longer you pulse it, the creamier it will get. I personally still enjoy my pesto slightly chunky so I leave it after 1 minute.
Add more salt and pepper to taste. Mix in with your favorite noodles, gnocchi, or on top of fish. Enjoy!
