Pesto is a thick, chunky sauce/spread, traditionally served on pasta. Typically, pesto is made with basil, pine nuts, and parmesan cheese. This recipe is vegan and also uses cashews for the nut base (less costly than pine nuts). When I created this recipe, I was on a parsley kick, so I used that instead of basil. The result is a nutty, herbaceous sauce with a lemony zest and a hint of cheesy flavour (thank you, nutritional yeast!).
I served my parsley pesto on raw zucchini noodles, which are simply a zucchini spiralized into long, noodle shapes, using a spiralizer (counter top or hand-held), a julienne peeler or vegetable peeler, or a mandolin. This pesto would also make a nice veggie dip.
Parsley Pesto (Vegan)
A nutty, herbaceous sauce with a lemony zest and a hint of cheesy flavour.
- 1/2 cup soaked cashews soak in water overnight or for at least two hours
- 10-15 full sprigs parsley
- 1 clove of garlic
- 1/2 - 1 lemon, the juice
- 2 full pieces kale destemmed, leaves only
- 4 tbsp olive oil
- 1/4 cup of nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp pepper
- Pinch cayenne
Simply combine all ingredients in a food processor and blend until it reaches a crumbly consistency. If you want the pesto runnier, add 1-2 tbsp olive oil.