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.