Don't get me wrong, I love a nice spaghetti dinner, but sometimes ordinary tomato sauce just gets old. Anyone with me? I've made pesto recipes many times {well, at least tried}, but I never really loved them. BUT~ I finally did it! This pesto recipe is vegan, but unfortunately is not nut free; it uses cashews to create a thick base & consistency. I love this recipe because it uses one of my favorite oils that often falls under the radar: sunflower oil. The sunflower I use is actually from a local sunflower farm, Hudson Valley Cold Pressed Oils, which I absolutely love. I pair this pesto with spiraled zucchini noodles, but it will pair well with whatever pasta your heart desires. This recipe is sure to spice up any dish!
RECIPE
Prep time: 5 minutes
Serving size: 4
INGREDIENTS
1/3c unsalted cashews 0.5oz organic basil leaves 3-4 cloves minced garlic 1/2c nutritional yeast 1/2c fresh lemon juice 1tbs sunflower oil 2tbs water
1tsp @traderjoes mushroom & co seasoning
Pink salt, lemon pepper
METHOD
1. Blend all ingredients in blender/food processor until smooth.
2. Add additional water or oil if needed.
3. Serve on top of pasta of choice.
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