Cashew Avocado Pesto Sauce
1 bunch fresh basil
3/4 cup raw cashews
2 avocados (cut into small/medium chunks)
3 garlic cloves (minced)
1 tbsp chopped red onion (OPTIONAL- i like to add it for just a little more flavor)
1/4 cup extra virgin olive oil
1 tsp juice from lemon
1 tbsp dry parsley
dash of salt
dash of cracked black pepper
*I recommend to soak the cashews in water for about 2 hours prior to soften them up before blending them. It's not necesary though.
1. Add basil, cashews, and avocados to blender. Blend well.
2. Add garlic, red onion (if desired, but totally optional) and olive oil. Blend.
3. Add the lemon juice, dry parsley, salt, and pepper. Give your blender one last blend.
Viola! No real cooking necessary, all you need is a blender. I like to add this pesto sauce to cooked penne pasta and eat it cold. I added grape tomatos (halved) and some broccoli rabe on top. You can add vegan parmesan cheese and any veggies you desire!