RECIPE: Vegan Cashew Pesto
This recipe is a twist on the conventional pesto with pine nuts and cheese, but tastes equally satisfying!
1 cup fresh basil leaves
1/2 cup SaveAGram cashew nuts
6 SaveAGram peppercorns (optional)
2 cloves garlic, chopped
1 tsp pine nuts (optional)
1/4 cup olive oil
Soak cashew nuts for 4 hours or even overnight
Clean the basil and dry it so there’s no water
Combine all the ingredients in a small blender and blend till smooth
If consuming immediately or within a few days, store in an air tight jar. Pour a layer of olive oil on top to preserve longer.
If keeping for a week or more then warm it in a pan for a few mins before consuming. (The colour may be less “fresh” - it will go from a light green to a darker green on warming.)
Enjoy this as a dip with pita/crackers, a spread on sandwiches or as a pasta sauce.