So if you are like me, then you loooove Italian food. And by default you looooove pesto! Pesto is actually quite a healthy creation to begin with, although it is quite high in calories and fat. This cashew pesto is a fun twist on pesto using cashew nuts which are lower in calories and fat, and have more protein. This recipe also uses coconut oil instead of olive oil, and although both are fine, I am always a fan of using coconut oil when I can.
The best thing about this recipe is how easy and absolutely deeeelicious it is! All you need are the following ingredients and a food processor. So that being said, let’s go make it 🙂
1. Get all of your ingredients out and ready.
2. Start by firstly putting your garlic cloves into the food processor and giving it a whizz. Then add your basil, 1 cup at a time until they are chopped up.
3. Next, add your coconut oil, cashew nuts and parmesan cheese (you can omit this if you are vegan or try using a vegan cheese, let me know how that works). Give it another good whizz until the texture starts to become creamy like.
4. Now add the lemon juice and your 1/2 tsp of salt and pepper. Whizz all the ingredients one final time until the texture is thick and creamy. Done! Now it is time to eat it mmmm…
This recipe makes approximately 6 tablespoons worth.
There are a variety of ways to enjoy this delicious cashew pesto. I tried it this way, with shrimp and some whole grain pasta and egg noodles.
Good lord, I am drooling at the memory of this meal .. so .. effing .. good. I baked it with some chicken breast too and that was also very, very good.
Hope you all enjoyed this edition of Friday Fare! As always, if you liked the post please leave a comment or like and share this recipe via Facebook, Pinterest, Instagram or whatever other social media you use. It would mean so much to be, although I am continually thankful for everyone’s support.
Till next week!