Been craving pasta lately, but also on a veggie kick.
Our solution?
We “cooked” up this Cashew Basil Pesto for a little meatless Monday action 🤪
Here we have a delicious cashew & basil 🌿 pesto with 🧄 garlic, lemon 🍋 juice, salt & pepper, and California Olive 🫒 Oil ( duh! )
To give the dish a little zhuzh of meaty flavor, we chose bunapi mushrooms – omg so good we need to add twice as much next time 🤤 – the texture doesn’t disappoint either!
We also went with a store-bought spaghetti noodle, can’t go wrong with budget friendly ingredients!
Give this plate a go if you’re feeling garlicky yummies is in your future.
You’re welcome 🍝
Ingredients
Ingredients
2 C Basil
1/3 C Cashews ( Soaked )
1/3 C Parmesan Cheese ( Grated )
1/3 C Olive Oil
4-6 Large Garlic Cloves
2-3 Tsp Lemon Juice
Kosher Salt
Black Pepper
8 oz Spaghetti Noodles
6 oz Bunapi Mushrooms
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Cashew Basil Pesto, Method.
- Start this food adventure by soaking the walnuts in advance. We usually do overnight but shoot for at least four hours.
- In a food processor or blender drop in the garlic and basil. Pulse the mixture several time to break them down.
- Strain the cashews and add them to the food processor along with the grated parmesan cheese. Pulse of low several times to chop up the nuts then switch the machine on high and slowly drizzle in the olive oil.
- Once the pesto mixture is nice and smooth, season it to taste with lemon juice, salt and pepper.
- That’s it, Simple and Delicious.
Use the pesto right away or place it in an airtight container and store in the fridge for up to five days. - For this dish we sauteed bunapi mushrooms to add an extra “meaty” flavor and served the whole thing with store bought spaghetti noodles.
Start this food adventure by soaking the walnuts in advance. We usually do over night but shoot for at least four hours. - In a food processor or blender drop in the garlic and basil. Pulse the mixture several time to break them down.
- Strain the cashews and add them to the food processor along with the grated parmesan cheese. Pulse of low several times to chop up the nuts then switch the machine on high and slowly drizzle in the olive oil.
- Once the pesto mixture is nice and smooth, season it to taste with lemon juice, salt and pepper.
- That’s it, Simple and Delicious.
Use the pesto right away or place it in an airtight container and store in the fridge for up to five days. - For this dish we sauteed bunapi mushrooms to add an extra “meaty” flavor and served the whole thing with store bought spaghetti noodles.
- A delicious side of fresh Sourdough Bread is alway a tasty accompaniment.
Give our delicious recipe a try here.
Until next time keep on Seeking everything Savory.
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Cashew Basil Pesto
Equipment
- Food processor or blender
Ingredients
- 2 C Basil
- 1/3 C Cashews soaked over night
- 1/3 C Parmesan Cheese shredded
- 1/3 C Olive Oil
- 4-6 ea Garlic Cloves
- 2-3 Tbl Lemon Juice
- 1-2 Tbl Kosher Salt
- 1 Tbl Black Pepper
- 1 package Spaghetti Noodles
Instructions
- 1. Start this food adventure by soaking the walnuts in advance. We usually do over night but shoot for at least four hours.2. In a food processor or blender drop in the garlic and basil. Pulse the mixture several time to break them down.3. Strain the cashews and add them to the food processor along with the grated parmesan cheese. Pulse of low several times to chop up the nuts then switch the machine on high and slowly drizzle in the olive oil.4. Once the pesto mixture is nice and smooth, season it to taste with lemon juice, salt and pepper.5. That’s it, Simple and Delicious. Use the pesto right away or place it in an airtight container and store in the fridge for up to five days.For this dish we sauteed bunapi mushrooms to add an extra “meaty” flavor and served the whole thing with store bought spaghetti noodles
Notes
Cashew Basil Pesto
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