Wednesday, May 25, 2011
Hold the Cheese, Please
I do hope that this blog isn't going the way of a pasta blog, but hey, good things need to be shared.
And a recent good thing which I do quite love is Lemony Cashew-Basil Pesto from Dreena Burton's fantabulous (extra syllables, notice?) cookbook Eat, Drink and Be Vegan (there are things in there that make you want to CONVERT to veganism).
I've made it before and the people who've eaten it are floored to discover that there isn't any cheese in it. Well it's true, believe it.
But don't just believe it, make it!
Lemony Cashew-Basil Pesto on Pasta
1 large clove garlic
3.5 tbsp freshly squeezed lemon juice
3/4 tsp dry mustard (I just use regular mustard, well, whole grain mustard)
3/4 tsp sea salt
pepper to taste
2 tbsp olive oil
1 tbsp water (it doesn't seem like much but somehow it works)
1 cup + 2 tbsp raw cashes (can use almonds, just add more water)
2 3/4 cups fresh basil leaves packed down
225-340 g dry pasta (whatever you want really)
olive oil for finish
In a food processor (or a blender), combine garlic, lemon juice, mustard, salt, pepper, oil and water, and puree until fairly smooth, scraping down the sides as needed.
Add cashews and basil and puree (leave as much or as little texture as you want)
Cook your pasta and drain, toss with pesto (it can be a bit of a paste but be patient, maybe add a bit of the pasta water).
Season with salt pepper and finish with a drizzle of olive oil.