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