Cashew Pesto with Goat Cheese

I have been anxiously waiting for my little basil plant to sprout more leaves so I could make some pesto and finally after a couple weeks I have enough! YAY!

Traditional pesto is made with basil, pine nuts, parmesan, garlic and olive oil but I like to think outside the box, live on the edge, get a ‘lil crazy, so I made it with cashews and goat cheese.  I hope you like my little twist on traditional pesto 😉cashew pestaThis only yields about 3/4 cup so feel free to double the recipe.

1 cup fresh basil leaves
1/4 cup raw unsalted cashews
50g goat cheese (you can make this vegan buy substituting 1/4 cup nutritional yeast for the goat cheese)
2 cloves garlic
2 Tbsp olive oil
2 Tbsp fresh lemon juice
Pinch of salt

Combine all the ingredients in a blender and puree until you reach your desired consistency.  Cover and refrigerate for up to 3 days or transfer to ice cube trays and freeze for up to 8 months.cashew pesto

Check back tomorrow to see what dish I made with this tasty pesto!

Nutritional Info for about 2 tablespoons
69 Calories, 1g Carbs, 6g Fat, 2g Protein, 22mg Sodium, 0g Sugar

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