There are so many incarnations of pesto – I thought this sweeter, creamier pesto was satisfying and indulgent, and went perfectly with some simple, garlic sauteed spinach. As usual, I recommend getting your ingredients organic and as local as possible!
WHAT YOU’LL NEED (serves 2):
pesto pasta
- 1.5 cups fresh basil leaves
- 2 cups brown rice pasta
- 2 Tbs raw cashew butter (or 1/4 cup raw cashews)
- 1/4 cup unsweetened almond milk
- 1/2 large yellow onion
- 2 cloves garlic
- 1/4 cup white wine
- 1 Tbs olive oil
- 1 Tbs nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
spinach
- 3 cups fresh spinach
- 2 cloves garlic
- 1 Tbs olive oil
DIRECTIONS
- Chop the onion, crush 2 cloves of garlic, and bring a large pan to medium heat, and saute them in 1 Tbs olive oil until golden.
- Pour in the wine and let the liquid reduce for about 5 minutes.
- Meanwhile, put the basil, cashew butter, almond milk, nutritional yeast, salt, and pepper in a blender and blend until smooth.
- Add the sauteed onions and blend. Set aside the pesto.
- Boil the pasta until tender, and strain.
- Pour the pesto onto the pasta and mix.
- For the spinach, saute for 3 or 4 minutes on medium heat (in the same unwashed skillet you used for the onions) with the garlic and olive oil.
- Use basil leaves for garnish, top with some black pepper and nutritional yeast, and serve!
Pingback: Raw Sweet-Pesto “Pasta” « The Discerning Brute
Pingback: Recipe To The Rescue: Sweet Onion Vegan Pesto Pasta | VEGdaily
Pingback: Smite Me! » Blog Archive » links for 2009-09-06