I never crave vegan cooking or eating. I can’t help it. I grew up in Wisconsin for crying out loud. But sometimes vegan recipes sneak onto my stove and when they do, I usually find that they’re not all that bad. And I rarely find myself missing dairy.
- 1 c. packed fresh basil leaves
- 1 c. packed fresh cilantro
- ½ c. cashew nuts
- 3 cloves garlic
- 1/2 small onion
- 1/2 tsp. sea salt
- 1/2 c. olive oil (approximately)
Place the garlic, onion and nuts in a food processor and process until smooth. Add the cilantro, basil, olive oil, and salt and process again until smooth. Adjust flavor. Add more or less olive oil to get your desired consistency.
Toss with you favorite shape of pasta or use as your sauce on pizza. If you’re really daring add this sauce to a quesadilla like I did!
This made about a cup and a quarter to a cup and a half of sauce for me. You’ll want to use this as soon as possible because the shelf-life for pesto is not long.