Cashew-Lemon Basil Pesto
Quick & easy dinner idea loaded with healthy ingredients and lots of flavors.
Servings: 4 Servings
Calories: 243kcal
Ingredients
- 1 1/8 cup raw cashews soaked 2-3 hours
- 3 Tbsp freshly squeezed lemon juice
- 1 LG garlic clove minced
- 3/4 tsp dry mustard
- 3/4 tsp salt
- 3 grinds of freshly ground black pepper
- 1-3 Tbsp water
- 2 3/4 cups packed fresh basil leaves I really pack mine well
- Pasta of choice we’ve used both fettuccine and penne. I use gluten-free for myself
Instructions
- Place soaked and drained cashews in a food processor along with lemon juice, garlic, dry mustard, salt, pepper, basil leaves and 1 Tbsp of water. Puree until desired smoothness, some texture is okay.
- Add additional water 1 Tbsp at a time as needed or if you prefer a thinner pesto.
- Toss pesto with cooked and drained pasta. Top with freshly grated Parmesan cheese or a dairy-free Parmesan. I like to use Follow Your Heart Vegan Parmesan.
- Add in cooked sliced turkey, chicken breast, or cauliflower gnocchi if desired.
Notes
Add in ideas are optional:
~turkey or chicken breast, roasted and sliced in bite-size pieces.
~cauliflower gnocchi – trust me it really is a good add-in. I cooked the gnocchi in an air fryer so it was just slightly crispy. Follow Your Heart Vegan Parmesan.
~turkey or chicken breast, roasted and sliced in bite-size pieces.
~cauliflower gnocchi – trust me it really is a good add-in. I cooked the gnocchi in an air fryer so it was just slightly crispy. Follow Your Heart Vegan Parmesan.
Nutrition
Serving: 1g | Calories: 243kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 442mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg