Every Thursday is my lazy go to meal: Pesto pasta with salad. This version is simple and you just need a few ingredients. Basil, olive oil, garlic and cashews. You make this ahead of time and keep in the freezer until you need it.
All you need to do is blend together the cashews, olive oil, garlic and basil until it makes a nice creamy paste. I use my food processor since it is so easy. If I am really lazy I will make a double batch and store the leftovers in the freezer for another meal. When you blend the pesto you can add a little water to help it get smoother. The water also helps the pasta have a little sauce and not be thick and pasty. I prefer to add water than oil since I do not like the really oily pasta.
Lazy Vegan Pesto – for about 4 cups of pasta
- 1 cup cashews
- 3 garlic cloves
- 1 cup olive oil
- 1/4 cup water
- salt and pepper to taste
- 84 grams or one bunch of basil (approx 1 cup of leaves)
- optional: nutritional yeast
This recipe can be made ahead and frozen until needed. Blend all the ingredients together until it forms a smooth paste. You can add more water or oil if you prefer. Mix together with pasta and you will have a perfectly simple quick dinner. Enjoy!
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