I love pesto! I can eat it with a spoon, spread on a waffle, use it as a pizza sauce, have it with pasta...whatever, I juts love it! Pine nuts are expensive yeah, and we don't often find them in stores...well not in my region. that's why sometimes, we're trying to change a recipe using what we got, and expecting almost the same taste. Why not? arterial, swiping is not a bad thing!
This recipe is:
Vegan
Gluten free
PBS/IC friendly
Low carb
"Pesto, mosquito repellent, air sanitizer, sorbet, etc....you can never imagine how many things you can do with basil". Myself
You will need
50g basil leaves (cleaned and dried)
30g cashews (or a mix of pumpkin & sunflower seeds, use whatever you have in your pantry)
30g vegan cheese. I use vegan cheddar
40g EVOO
1/2 tsp himalaya salt
1/2 tsp garlic powder
Instructions
Place cheese in the bowl. Mix 8sec/ Speed 10
Scrape down the sides of the bowl
Add remaining ingredients. Mix 25sec/ Speed 5 and increase to speed 7
Transfer the sauce to a glass jar and place in the fridge. If the texture is thick, add some EVOO and stir well. In order to preserve it, you can cover it with EVOO
If pesto leaves are still big, add a good turbo pulse and everything will be fine
Store in a glass jar for future use with pasta or pizza
Enjoy!
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