Cashew Basil Spirulina Pesto with Tracey Bennett
A refreshing summer snack just in time for #veganuary.
Tracey Bennett cooks up this delicious dairy free pesto, infused with VITUS Spirulina in her latest cooking video with VITUS. With over 65% protein, high sources of iron and other essential nutrients for a plant based diet, this summer morsel will be a sure fire hit.
Makes Approx. 2 Cups of Pesto
Takes 15 Minutes to Prepare & Blend
Dairy free pesto is a pleasure to make and oh-so-very-easy! It’s versatile and delicious served with gluten-free breads, crackers of all descriptions, on roasted veggies, gluten-free pasta and on salads. This recipe makes enough for 1-2 meals, depending on your appetite and love of pesto, of course! It only takes about 5 minutes to make too – bonus!
INGREDIENTS:
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1 cup basil leaves
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1 cup baby spinach leaves
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Generous 1/2 cup cashews (preferably soaked for creaminess)
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2 tbsp. lemon juice (or juice of 1 - 2 lemons)
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1/4 cup extra virgin olive oil
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1 - 2 garlic cloves
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1/2 tsp. VITUS Spirulina Powder
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2 heaped tbsp. nutritional yeast
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Black Pepper & Salt
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Extra basil or parsley (to garnish)
CHEF’S TIP:
Try this with pine nuts or Brazil nuts instead of cashews for a slightly different pesto flavour. You can also adjust the lemon and garlic quantities to suit your taste buds
METHOD:
- Simply blitz it all together in your food processor! If your food processor is a little underpowered, feel free to process the cashews for 30 seconds prior to adding remaining ingredients – this just allows them to grind down and avoids over-processing the other ingredients.
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Keep in the fridge and serve with crackers, home-made bread, with gluten-free pasta or dolloped over oven roast veggies.
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Delicious and super-easy! Last 2-3 days in the fridge.
