A friend sent me this recipe for Vegan Pesto that tastes amazing! The basil in my garden is dying with the cold weather setting in and I wanted to harvest what I could & put it to good use. There is no dairy in this recipe and of course it's gluten free. Everyone who's tasted it has raved about how they don't even notice the lack of the usual Parmesan cheese!
Vegan Pesto:
1 large bunch of fresh basil, tough stems removed,
1/2 cup cashews
3 garlic heads
1/2 cup olive oil
pinch salt
1/2 cup cashews
3 garlic heads
1/2 cup olive oil
pinch salt
I whipped this up and then put it in ice cube trays to freeze:
I cover it with Press N Seal paper and it's been great. The cube portions are perfect for a single serving when cooking something like salmon or keep the meal vegan & eat it with spaghetti squash.
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