With toasted cashews contributing richness and depth, you won’t even miss the cheese in this creamy, lemon-kissed pesto. Toss with pasta, slather on toast (then add an egg on top!), or stir into vegetable soup for a hit of delicious herby flavor.
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- Yields:
-
1
c.
- Total Time:
- 20 mins
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Ingredients
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- 1/3 c.
raw cashews
- 1
small clove garlic
- 1 tsp.
lemon zest plus 2 tsp. lemon juice
- 1/2 c.
plus 2 tbsp. olive oilÂ
- 2 c.
cups basil leaves, roughly chopped
- 1 c.
flat-leaf parsley leaves, roughly chopped
-
Kosher saltÂ
Directions
-
- Step 1
Heat oven to 350°F. Place cashews on small rimmed baking sheet and bake until golden brown, 8 to 10 minutes.
- Step 2In food processor, pulse cashews, garlic, lemon zest and juice, and oil until slightly chunky. Add basil, parsley, and 1/2 teaspoon salt and pulse until just combined and smooth.Â
- Step 1
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