Whelp, it’s official, EVERYTHING tastes better with this pesto on it. My favorites including- sweet potato toasts, breakfast egg and rice bowls and roasted veggies and penne (inspired by a dish my friend Emily introduced to me a year or two ago. It is one of my all-time favorite pasta dishes now. Hi Em!). I will include what’s in that big bowl of goodness and how to make it down below.
Also, I should note that I don’t include pine nuts (a classic pesto ingredient) in my recipe. I just liked the way it turned out without them, but if you are big on that pine nut flavor feel free to add them in! I would sub out half or all of the cashews.
For the pesto you will need:
2 tightly packed cups of fresh basil
4-5 cloves of garlic
1 heaping cup of raw cashews
Zest of 1 lemon
Juice of 2 lemons
2 Tbs nutritional yeast
1 tsp of salt
1/2 tsp of pepper
A splash of water
Olive oil (*optional)
Combine everything but the olive oil in a blender or food processor and blend until smooth. Taste, adding salt if needed and water or olive oil to thin it out if it seems too thick. Enjoy!
For the pasta- I roasted butternut squash, beets, and asparagus with salt, pepper and a little olive oil until tender. In a giant bowl I combined cooked pasta, raw arugula, roasted veggies and the pesto. DONE!
