Truth: I LOVE me some pesto.
It’s really hard to find pre-made jarred pesto in stores since most of them contain animal bi-products.
My husband was craving a garlicy pesto and found a great recipe by Minimalist Baker
! We made a few tweaks based on what we had in our pantry and fridge.
Serves: as many as you want, depending on how much ingredients you use. READ the entire recipe before deciding!
1 package of cherry tomatoes
2 tbsp Cashews
Extra virgin olive oil
3 cloves of garlic
2 cups of fresh basil
3-6 tbsp water
Pre-heat the oven using the broil setting (500 degrees)
Pasta: First, start making your pasta. This goes great with any pasta, so go for the gusto!
When your pasta is done, put it in the fridge to chill.
Tomatoes: Cut the cherry tomatoes in halves.
Spray a pan with oil and put in the oven for maybe 5 minutes. CHECK on them religiously and pull them out when they are dark enough for you. Be very careful not to burn them.
Set the tomatoes aside.
Now, when I tell you how easy (and delicious!) this sauce is, you’ll never look at pesto the same again.
Start grabbing your mortar and pestle (A) and grind up your garlic cloves.
Add your olive oil to make it easier to grind!
Then add in fresh basil and cashews.
Grind until it’s the consistency you want. Some peeps like it chunkier than others!
Add a little water to ease the thickness.
Add a little lemon juice to taste, along with the salt and pepper. I also enjoy adding a little paprika or cayenne for a dash of spice.
Grind until it’s the perfect consistency and mix it into your pasta!
You don’t HAVE to use the mortar and pestle. I’ve made kale pesto (literally just add kale to the recipe but you’ll want to upgrade to a food processor or blender) with a small food processor and it was wonderful.
Below are some other tools you can use to make this super simple recipe:
Hope you enjoyed this delicious recipe as much as we did! Please let me know if you’ve tried it, or any other delicious vegan sauces we should know about!
Until next time,