Basil and cashew pesto. Basil is a powerful antioxidant and a good source of magnesium, calcium, iron, Vitamin A, C & K and omega-3 fatty acids. There are several varieties of basil. The most readily available is sweet basil, which is used in Italian cuisine, and Thai, lemon and holy basil used in many Asian dishes.
1 bunch of fresh basil (1 Cup)
¾ cup of cashews raw
¼ cup olive oil
Garlic cloves x2
2 tablespoons nutritional yeasts*
2 tablespoons of lemon juice
¼ teaspoon of Himalayan salt
Basil and Cashew Pesto is very simple to make. It is just a matter of adding all the above ingredients into a food processor. Pulse until all ingredients are ground into a chunky paste. Use immediately or freeze for up to 4 months.
Favourite ways to eat pesto
There are so many ways to eat Basil and Cashew Pesto. So let me share with you my top 7 favourites.
- Potato bake stacked with beans and salad and finished off with a dollop of pesto
- Toss it through a bowl of spiral pasta
- Smear on bruschetta
- Use it to replace pizza sauce on your favourite pizza
- As a dip served with vegetables and/or biscuits.
- Sweet potato Gnocchi with Pesto
- Use it as a spread on a salad sandwich
*Nutritional yeast can be purchased at supermarkets and is excellent source of nutrients, especially protein. It has a strong flavour that often is described as cheesy, nutty or creamy. It makes a great substitute for cheese. It is very different from other forms of yeast.
Basil Pesto freezes extremely well. Simply put the pesto in a small airtight container and smooth the surface. Drizzle a little olive oil to cover. Place in the freezer for up to 4 months. When you are ready to thaw, place in the fridge for 3-4 hours.