Oil-Free Parsley Cashew Pesto

Ingredients
  

  • 1 bag Al Dente Plant Based Pasta
  • 1 bunch parsley chopped
  • 1 cup raw cashews
  • 2 tbsp italian seasoning
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 cup water
  • to taste red pepper flakes

Instructions
 

  • Soak cashews in water overnight, or soak 1-2 hours in hot water.
  • In blender or food processor, blend cashews & water first. Then add all ingredients minus the pasta, and blend until smooth. If it’s too think, add more water.
  • Cook pasta according to package directions.
  • Gently toss pasta with the pesto. Season to taste and add more water if you prefer a thinner sauce.
Print Recipe
Oil-Free Parsley Cashew Pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




twenty + 2 =

Scroll to Top