My son was visiting for the day, spending time with his brother, writing songs. I am always happy to have all my children in one place, and I am even happier when I get to make dinner for them all. I love having everyone around the table for no matter how long. It’s a chance to see them and really look into their beautiful faces and know they are doing well.
I decided to saute potato gnocchi and serve with broccoli and a salad, but I needed a little something for the gnocchi, a vegan option. I looked around the internet for ideas and inspiration and created a new favorite! If you are used to having pine nuts in your pesto, you are welcome to substitute for the cashews. I used what I had on hand, and it turned out yummy! My sons paired their light green pesto with a red sauce which added color to their plate. Besides, they always give me lots of props for the meal and show it off by ‘decorating’ their food. by the way, I used nutritional yeast instead of the usual parmesan cheese ingredient.
This pesto is…
- vegan
- lemony
- cheesy
- nutty
- earthy
- light
- and filled with basil goodness!
Ingredients
- 1 cup fresh basil (packed and stems removed)
- 2 Tbsp raw or regualr cashews
- 1 large cloves garlic or 1-2 teasponns of minced garlic
- 1 1/2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- pinch of sea salt or more to taste
- 1 Tbsp extra virgin olive oil*
- 1 Tbsp water or more if needed to thin
Instructions
- Put basil, cashews, garlic, lemon juice, nutirional yeast and sea salt into the a food processor. Pulse until combined, then mix on high until a paste is formed.
- Slowly add in the olive oil and then add water to slowly thin out according to your desired consistency. Typically, you will want to be able to pour over your pasta or dish.
- Taste and adjust any flavors to your liking and then serve.
- We used our version of this Pesto sauce for our potato gnocchi. You can use it on pasta, tortellini or as a spread for sandwiches like grilled vegetable panini.
- Store in the refrigerator for about a week. This makes a good cup of pesto and was great for 2-3 servings on our gnocchi. Depending on how you use it, feel free to double the recipe, especially if you need a bigger serving.
I am discovering the beauty of plant-based eating. Thank you for exploring with me and taking time to read my posts. I am grateful to share my loves with you.
Rosa
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