When the basil on our balcony has finally grown into a small bush, it is a clear sign that it is time to make a lot of pesto. Traditionally made with pine nuts, fresh basil, extra virgin olive oil, Parmegiano Reggiano, garlic and salt this one is a little different but still very easy.
We switch out the pine nuts and the Parmegiano Reggiano for some lightly toasted cashews. The pesto is cream, slightly cheesy in taste and all over extra delicious. Perfect for those of you (like me) who should stay away from the cheese, though it is so hard because it’s so delicious. Perfect to use in pasta, on a pizza, in a wrap or as a dip for raw veggies.
Vegan Paleo Pesto
2 cups of roasted cashews
4 cups of fresh basil leaves (press down on them lightly)
1 2/3 of extra virgin olive oil
1 tsp of Celtic sea salt
4-5 garlic cloves choped (Polish or Persian garlic gives it a nice spicy kick)
- In a blender or food processor, throw in the cashews first, followed by the basil leaves, olive oil and then finally the salt and the garlic.
- Blend until smooth, but do not over blend. if there are small chunks of cashew here and there that is just fine.
- This makes quite a few portions, so I suggest storing it in separate containers, throw some int he freezer (will be good for a couple of months) and leave the one you can use right away in the fridge (it will be good for a week).
How to Roast Cashews
To roast the cashews, place them on a parchment lined baking sheet, drizzle a little bit of extra virgin olive oil over the top of raw cashews and sprinkle a bit of salt. Massage it all together and throw into the oven at 350 F every so often, shake the pan a bit so the cashews flip over. Once they turn a nice golden brown take them out and let them cool completely. The time will depend on your oven anywhere from 10 minutes to 30 minutes. Make sure the cashews have cooled before use, as the oil from within them will separate when in the blender.