Tuesday, September 22, 2009

Lemony Cashew-Basil Pesto on Pasta

Tonight's recipe was Lemony Cashew-Basil Pesto on Pasta from Eat, Drink, and Be Vegan by Dreena Burton.

Taste: 4 (Can't go too wrong with pesto!)
Ease of Preparation: 5 (seriously, I didn't even have to chop anything)
Nutritional Value: 3 (no vegetable content, but use a whole grain pasta and it's not terrible)
Maddie Friendliness: 2 (she only ate the pasta)
Cost of Ingredients: 3
Overall: 3.4

This was a good pesto recipe. It's much lower in oil than my favorite recipe from Mediterranean Vegan Kitchen by Donna Klein, which means it's definitely a better choice if you're trying to watch your calories.

And now for the recipe!

1 large clove garlic
3-3 1/2 tbsp freshly squeezed lemon juice
3/4 tsp dry mustard
3/4 tsp sea salt
ground black pepper to taste
2 tbsp olive oil
1 tbsp water
1 cup + 1-2 tbsp raw cashews
2 1/2-2 3/4 cup fresh basil leaves and tender stems
1/2-1 pound pasta (I used brown rice pasta tonight)

  1. Prepare the pasta according to the package directions. Reserve 1 cup of the water used to boil the pasta.
  2. Place the garlic, lemon juice, mustard, salt, pepper, olive, and water in a food processor and blend until smooth.
  3. Add the cashews and basil leaves and blend until smooth.
  4. Add the pesto to the cooked noodles and toss to combine, adding the reserved water to loosen up the mixture if it's dry.
  5. Serve immediately. The pesto loses its color quickly.
I served this with salad.

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