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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 81.5
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.0 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.7 g

View full nutritional breakdown of Lemony Cashew -Basil Pesto calories by ingredient
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Lemony Cashew -Basil Pesto

Submitted by: KERIG1973

Introduction

This is from Eat, Drink and Be Vegan. LOVE this cook book.
The nutritional info is for 12 Tbls or 1 cup. I didn't use all of it on my pasta and it makes for a great sandwich spread or pizza sauce.
This is from Eat, Drink and Be Vegan. LOVE this cook book.
The nutritional info is for 12 Tbls or 1 cup. I didn't use all of it on my pasta and it makes for a great sandwich spread or pizza sauce.

Number of Servings: 12

Ingredients

    * Garlic, 1 clove (remove)
    3-3 1/2 tbl Lemon Juice 'Real Lemon' 100% juice,
    3/4 tsp dry mustard,
    1 Tbl water
    3/4 tsp Sea Salt, Fine Salt,
    2 Tbl Organic Olive Oil extra virgin cold pressed,
    1 cup Organic Raw Cashews,
    2 1/2 cups fresh basil,
    fresh Pepper to taste

    1/2-3/4 lb dry pasta of choice. (Nutritional info does not include pasta)

Directions

In food processor, combine garlic, lemon juice, mustard, salt and pepper, oil and water. Pureee until fairly smooth, scraping down sides of bowl as needed. Add cashews (you can sub alomonds, or pecans or pine nuts too. ) and basil and puree until smooth as you like. (mine never got super smooth but didn't affect the taste). Cook pasta as directed. When you drain the pasta reserve some water. Toss with pesto (start with half the mix) and add the pasta water to thin it out if you don't like a lot of sauce.
Season with additional salt and pepper.
Finishing ideas.. Olive oil, (if not a vegan, feta) and quartered grape tomatoes.


Number of Servings: 12

Recipe submitted by SparkPeople user KERIG1973.






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