Pesto Pasta
Servings4
Ingredients
- 2 cloves garlic
- 2 cups fresh basil leaves tightly packed
- 1 cup cashews (raw) (soaked overnight or at least 4 hours, and drained)*
- ¼ tsp. unrefined salt (real, pink, or Celtic salt)
- ⅓ cup extra-virgin olive oil (or more depending on the consistency you want)
- 1-2 cups baby spinach or mesclun greens, optional
- 1 package gluten-free pasta
Instructions
FOR THE PASTA
- Cook according to package directions.
FOR THE PESTO
- Put garlic in Vitamix or food processor and pulse until chopped.
- Next add basil, and pulse again until it is broken down into small pieces.
- Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven't been soaked, you may want to process on a higher level to get a creamier consistency.
- Finally, with the motor running, drizzle in the olive oil until completely combined.
Recipe Notes
*Soaking cashews bring out the creamiest of textures. Simply put them in a bowl, cover with water, place a cover on the bowl, and let sit on the counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). When ready to use, simply drain.
If you forget to soak them, you can still make the pesto, but note that it will have a much different texture, and won't be as creamy.
If you forget to soak them, you can still make the pesto, but note that it will have a much different texture, and won't be as creamy.
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