Recipe: Vegan Pesto

From goodhousekeeping.com

Hold the Parm, please 

With toasted cashews contributing richness and depth, you won’t even miss the cheese in this creamy, lemon-kissed pesto. Toss with pasta, slather on toast (then add an egg on top!), or stir into vegetable soup for a hit of delicious herby flavour.

Ingredients

• 1/3 c. 

  raw cashews

• 1 

  small clove garlic

• 1 tsp. 

  lemon zest plus 2 tsp. lemon juice

• 1/2 c. 

  plus 2 tbsp. olive oil 

• 2 c. 

  cups basil leaves, roughly chopped

• 1 c. 

  flat-leaf parsley leaves, roughly chopped

• Kosher salt 

• 

                                                                                                    MIKE GARTEN
  
  

• Directions

  • 1. Step 1Heat oven to 350°F. Place cashews on small rimmed baking sheet and bake until golden brown, 8 to 10 minutes.
    2. Step 2In food processor, pulse cashews, garlic, lemon zest and juice, and oil until slightly chunky. Add basil, parsley, and 1/2 teaspoon salt and pulse until just combined and smooth. 
    3. https://www.goodhousekeeping.com/food-recipes/a46585665/vegan-pesto-recipe/