The cashews give this pesto a rich creaminess. You can add pasta, courgetti or as a last-minute stir-in for sauteed vegetables.
Recipe from Deliciously Ella.
This is a wonderfully simple dish that you can throw together in just ten minutes or so, which means it’s ideal as a speedy weekday supper. It’s my favorite pesto yet – vibrant, bursting with flavor and extra creamy, thanks to the mix of cashews and avocado. I’m sure you guys are going to love this one! I use pasta when I’m hungry, and courgetti when I want something lighter, but either way it’s delicious.
SERVES: 3
INGREDIENTS:
FOR THE PASTA/COURGETTI
3 servings of pasta (I use brown rice pasta) or 2/3 courgettes for courgetti
FOR THE PESTO:
- 100g cashews for the pesto & 50g cashews to sprinkle
- 1 ripe avocado
- 1 and a 1/2 lemons
- 25g of fresh basil
- 4 tablespoons of olive oil
- 3 tablespoons of water
- 2 teaspoons nutritional yeast (this is optional, leave it out if you don’t have any)
- 1 clove of garlic
- Salt
Directions:
Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they golden brown.
Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.
Recipe from Deliciously Ella.
