My pesto is the besto. I know it’s a bold claim, but i stand behind it. As much as I love a traditional pesto sauce doused in olive oil, I prefer this lighter version because it’s equally as delicious and easy on the stomach and calories. Cashews give it an incredibly smooth and creamy texture and nutritional yeast lends it that cheesy taste. Pair it up with some gluten-free pasta and a glass of red wine, and it’s heaven.
I made this pesto sauce for so many family and friends over the years, and always had raving reviews. It's actually great for date night (tried and tested) and even though you'd normally avoid having garlic breath, it's not as bad if you know you'll both have it, right?
If you make this recipe, I'd love to see it! Make sure to tag #revelinplants on social media 🙂
Soak the cashews in water for at least an hour in advance. If you have a high-speed blender, you may skip this step.
Blend all the ingredients together until they're smooth and there's no chunks left.
Serve it over cooked pasta. I like to use a gluten-free or bean-based pasta to keep it healthier. Enjoy!
Ingredients
Directions
Soak the cashews in water for at least an hour in advance. If you have a high-speed blender, you may skip this step.
Blend all the ingredients together until they're smooth and there's no chunks left.
Serve it over cooked pasta. I like to use a gluten-free or bean-based pasta to keep it healthier. Enjoy!
