This creamy pesto is so easy to make and is loaded with nutrients. Perfect for when you want a quick and delicious midweek dinner.
I’ve made a few changes to the traditional pesto, which is usually made with parmesan and pine nuts. I’ve swapped them for nutritional yeast, cashews and sunflower seeds.
You’ll also see that I opted for garlic-infused olive oil rather than fresh garlic. If you have a sensitive stomach you’ll find this is easier to digest.
As for the pasta, I’ve been loving the Explore Cuisine Edamame and Mung Bean Fettucine. It’s vegan, gluten-free and bumps up the protein content of the meal. They are literally made of just beans and water.
- 2 cups pasta
- 1 small head of broccoli (approx. 250g)
- 1 cup raw cashews
- 1 cup fresh basil
- 3 tablespoons garlic infused olive oil
- ¼ cup nutritional yeast
- ¼ cup sunflower seeds
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon sea salt
- Sun dried tomatoes
- Soak the cashews in water for 2-3 hours.
- Steam broccoli for about 5 minutes or until soft. Set aside to cool.
- Cook the pasta following the packet directions.
- While the pasta is cooking, prepare the pesto. Start by draining and rinsing the cashews.
- Add the broccoli, cashews, basil, oil, nutritional yeast, sunflower seeds, lemon juice, water and salt into a blend and combine until smooth. Add more water and scrape down the sides when needed.
- When the pasta is cooked, drain and rinse and then add it back into the pot.
- Stir through the pesto, sun dried tomatoes and olive and serve hot.