Our basil plants had a really slow start this year. I’m not sure what the cause was, but several people I’ve talked to at local farm markets have had a similar experience. Now they’re really starting to kick in, just when I’d been giving up hope on them. I was excited to have enough to make pesto. This creamy version turned out even better than I imagined, even though the photo isn’t the greatest. Honestly, we were eating late and I got tired of trying to get a decent picture. Believe me, if your house smelled as good as ours did last night, you might have done the same thing. It’s amazing how baked tofu can get my stomach growling.
Creamy Pesto Pasta
Serves 2
8 ounces capellini (angel hair)
1/2 cup cashews
3 cloves garlic
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 cups packed basil leaves
1/4 cup vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Bring a large pot of salted water to a boil for the pasta. While it’s coming to a boil, using a high speed blender, grind the cashews to a powder. Add the garlic, nutritional yeast, lemon juice, basil and vegetable broth. Mix until smooth. Add the olive oil, salt and pepper. Mix again. Taste and adjust the seasonings. Cook pasta about 4 minutes, or until done. Drain and return to the cooking pot. Add the pesto and stir to combine.
Here’s hoping your basil is bountiful, too. Happy Weekend.
15 Comments
Yum! I actually just got done making pesto with basil from my garden about a half hour ago. I like your version with cashews in it and will have to try. The one I made was from Vegan With a Vengeance and uses walnuts.
Baked tofu gets my stomach growling too…your pesto sounds great! I love the idea of adding cashews for creaminess. My basil is still tiny…but hopefully I’ll get some before the summer is over.
I like the idea of cashews in pesto–I bet it makes everything super creamy, and really lets the basil flavor shine. I’ll have to try it!
Yum! I love basil.
It looks delicious!
this sounds and looks fabulous!!
Your basil pasta looks delicious!
So glad you are happy now that your basil decided to grow.
Vegan D, you can’t wrong with VWAV. But it’s fun to shake things up.
Rose, sending some growing vibes for your basil! I’d given up on mine– then it took off. You have hope!
Leila, I couldn’t believe how creamy. It makes a great veggie dip, too.
Jenn, basil (and garlic) cure all ills. I’m convinced.
affetioknit and Rikki, thanks! It’s so easy, too.
Dreaminit, my basil may have been slow, but now it’s mighty! Hurray!
My basil hasn’t done very well either. Of course it could have something to do with my not so green thumb. Your pasta sounds amazing!
Made the sauce earlier today and will have it with some cappelini tonight! Looks great. My basil plants are looking like trees, I kid you not. Enough here for an army.
I’m going to make this! Love cashews.
Michelle, if only we could get Bert to share with us when our plants aren’t at their best! If only it were that easy.
Thanks for giving it a try, Bert!
JL, I hope you like it!
My basil has been struggling too. It’s starting to look good. My sister’s has gone crazy. I’m going to get a load from her on Sunday. What did you coat or marinade your tofu in? It looks wonderful.
It’s been such a weird year for basil! And our tomatoes are still quite green which surprises me given the heat. Oh well…how great your sister has enough to share.
The tofu is the Italian marinated tofu from VwaV, but baked extra long because I prefer the texture. It’s such a terrific go-to recipe.
Looks good. Pesto pasta is delicious.