My Favorite Vegan Dish--Thus Far

Here's tonight's dinner. Lemony Cashew-Basil Pesto with whole grain pasta and garlic-sauted broccoli rabe.

Sam, when he saw this picture, said: "That actually doesn't look anywhere near as good as it tasted."

I'd agree. I like this better than traditional pesto. Lighter or something. The lemon just shimmers on the tongue and the cashews are oh-so-creamy.

Here's a picture of the pesto all alone:

And here's the recipe, courtesy of Dreena Burton's Eat, Drink, and Be Vegan.

Lemony Cashew-Basil Pesto

1 large clove garlic
3-3 1/2 tbsp fresh lemon juice
3/4 dry mustard (I just used a squirt of brown mustard. Tasted fine.)
3/4 tsp sea salt
black pepper to taste
2 tbsp olive oil (I used one, and two tbsp of water.)
1 tbsp water
1 cup + 1-2 tbsp raw cashews
2 1/2-3 cups (packed) fresh basil

In food processor, combine garlic, lemon juice, mustard, salt, pepper, oil, and water, puree until smooth. Add cashews and basil and puree.

The pesto will be thick at this point. When you cook pasta, save the hot pasta water. Add it a bit at a time until it's how you want it.

Then, well, you eat it.


belann said…
Looks absolutely yummy. I must try this one.
Amara said…
OK, what I'm wondering is -how you paid for 3 cups packed basil in April! Luxury. That's what that is. I really like the idea of the lemon in the pesto, that brightness. How did you feel about the raw cashews? Do you think it would be better with roasted? Or is the sweetness of the raw necessary?
Deja said…
Eh. Didn't measure the basil. What I got for a few bucks at the store is what went in.

I think the sweetness is important with the cashews, but roasted would probably be good, too. Let me know if you try it.
kathy said…
We actually just started growing some basil a few weeks ago. I know exactly what I'll use it for as soon as it grows up a little more.
Mike and Emily said…
oooo..yummy yummerson. What kind of wheat pasta do you use? does it fall apart in your mouth (in a non-good way)?
Vegan Mothering said…
I love this dish! It gets me excited thinking about making it in a few months, once my sweet basil plants grow in. Basil is the one herb I think I can't get enough of.

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