Cashew Pesto - Plant Based
Serves: 6
Cook Time: Pasta 8 mins or just 5 mins for pesto
Prep Time: 5 min
Calories: 218
Cashew Pesto first principles science from Foodie Body: This beautiful dish will blow your mind if you have never tried. The Cashew nuts give a wonderful amount of plant based protein with no LDL cholesterol, no casomorphin (addictive opioid in milk and cheese) and no inflammatory effects. Eating Cashew pesto will help you lose 1 – 15% of LDL cholesterol from your labs and reduce your need for statins or anti-inflammatory medicines for depression. You will notice your mood improve and gain a step in your stride.
Ingredients
Preparation
Cook Pasta for 8 minutes while preparing pesto
1 lb pasta: for Gluten Free Options try lentil pastas, brown rice pastas, sweet potato pasta
Pesto
1 Cup basil; save some leaves for garnish
3/4 Cup Cashews (soaked in water); soaking not needed if you have a high speed blender
1/4 cup pine nuts (optional)
1/4 Cup Olive Oil
2 Cloves Garlic
2 tablespoons nutritional yeast (optional for B12 supplement)
2 tablespoons lemon juice
Salt or pepper to taste
Step 1
Place the cashews into a blender or food processor, and blitz until you have a fine meal.
Step 2
Add the water, a little at a time, and continue to process until the cashews form a thick cream.
Step 3
Add the rest of the pesto ingredients, and blitz again for 30-60 seconds, until you have a coarse paste.
Step 4
Serve with your favorite pasta, on top of baked potatoes, on pizza, or anywhere you’d usually use pesto. Use more or less pesto depending on your preferences.
Tips
Substitutes: Spinach or Rocket or Arugula instead of Basil to mix it up
Watch us make the Cashew Pesto
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