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May 30th, 2011 § 0 comments

We both work long days and there is often little time to get dinner together.  I look for QUICK and easy recipes that can be assembled in just a few minutes – 30 max as I have better things to do with my time – like hitting the yoga studio for my next 70 day challenge!  So, needless to say, my biggest pet peeve (or one of them) is fact that there are so few ready-made vegan or dairy free pestos on the market that have a decent protein content.  Having said that, it takes about as much time to whip up a batch of fresh pesto as it does to open a jar!

This recipe makes enough for pasta for 8, or several large pizzas.  Whatever is leftover can be frozen.  I usually have pesto either in the fridge or freezer ready to go as it can make a recipe come to life in just a few minutes.  Use this as a great pasta sauce or as a base to your pizza.  Rich, flavourful, aromatic and BRIGHT green – this pesto is a winner on the vegan table.

Serves:  8
Prep Time:  5 minutes

1/2 cup cashews
4  cups packed basil
4-5 (or more) cloves garlic
2 tbsp nutritional yeast
1/4 cup extra virgin olive oil
1 tsp salt
juice of half a lemon
cold water as needed

Place all ingredients in a food processor or high speed blender and process until smooth.  You may need to add a bit of cold water if the mixture is too thick (but you want it to be like a loose paste rather than a soupy sauce).

Toss with pasta, gnocchi, or spread on sandwiches and pizza.  I’m sure you can come up with further uses for this flavourful goodness.  You can keep the pesto in the fridge for 2-3 days before it starts to lose it’s beautiful colour.  If you won’t be using it within that time frame, I recommend freezing it for later use.


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