Hello, Friends! Yesterday I shared some ideas for a vegan tea party-inspired picnic which included basil pesto tea sandwiches, and I promised to share the pesto recipe. Well, here it is. This pesto has a nice earthy, rustic flavor, and is oil free and perfect for strict fasting days. With only a few ingredients to blend together, you’ll be whipping this up in no time!
Basil pesto is great as a sandwich spread or vegetable dip – I particularly like it with cucumber and mint. It also works well as a pasta sauce. Of course you can use gluten free pasta sauce or spiralized veggies to make the meal gluten free or even completely raw.
Raw Cashew Basil Pesto
1 C raw cashews, soaked & drained
1/2 C fresh basil, or to taste
1 large clove garlic, or to taste
1 tsp course salt, or to taste*
Soak the cashews in water for at least one hour, or overnight. Drain and rinse, discarding soak water.
In a blender, add cashews, basil, garlic, and salt. Add 1/2 C fresh water and blend until smooth, adding more water as needed.
I recommend adding the minimal amount of basil, garlic, and salt and tasting after blending before adding more.
*If you are using a fine/table salt, you may want to start with 1/2 tsp
For Pasta Sauce do Not drain pasta completely. The pesto will be thick, so you’ll want to mix it with a little water to loosen it up for tossing. When I use the pesto for pasta, I like to add a little black pepper and top it with nutritional yeast. And on oil days this would, of course, be wonderful with a little drizzle of olive oil – but what doesn’t benefit from olive oil??
Pro tip: If you have a Ninja blender, this recipe can be made in the individual serving cup. In other words, quick & easy clean up!
Comment below and let me know your favorite way to use pesto. I’d love to hear from you!