Serves
4
Prep Time
4 hours
This refreshing pesto is creamy, cheesy, garlicky and zesty all rolled into one. Use it as a dip, on pasta, as a spread, or as a dressing. This pesto stays in the fridge for a week and you can also freeze it to use as and when you want to.
Ingredients
- 150 gms cashews soaked for at least four hours
- 8-10 tbsp water
- 120 gms fresh basil leaves with stems
- 50 gms nutritional yeast flakes (optional)
- 6-7 cloves of roasted or plain garlic
- 2 tbsp oil
- 2 tbsp lemon juice
- Salt to taste.
Method
- Place the cashews into a blender or food processor, add half the water and blend till the blades stop rotating the cashews.
- Add the rest of the water and blend to get a thick creamy consistency.
- Add the rest of the ingredients, and pulse four to five times till it becomes a coarse texture. Blend more if you prefer a fine consistency.
- Serve with bread, toast or rotis, on boiled potatoes, or as a pasta sauce.
