This pesto recipe is creamy, smooth and pairs beautifully with fresh cherry tomatoes and edamame. It is the perfect meal for a warm, summer’s day lunch or dinner. Feel free to check out my Vegan Spaghetti Bolognese recipe for some more pasta inspo – it is also a winner!
Looking for another summery recipe with fresh, zesty flavours? Check out my Roasted Pumpkin and Crispy Chickpea Salad With Sage Cashew Cream for a salad that is far from boring.
Cashews are a great way to make creamy sauces. I didn’t soak them beforehand, but if you soak them in water first they will take less time to blend into a smooth sauce. I also loved the pairing of cherry tomatoes with this creamy flavour. It really helped to balance out creaminess with zestiness!
For the pesto – blend on high speed until smooth
- 1 cup raw cashews
- 1.5 cups fresh basil (packed)
- Juice of 1/2 lemon
- 2 tsp salt
- 1/4 cup water
- 3 tbsp olive oil
- 3 garlic cloves
- Handful of spinach
- 1/4 cup nutritional yeast
Ingredients
- 250 g shell pasta
- 1.5 cups frozen edamame
- 1 punnet of cherry tomatoes
Method (Makes approx 3 servings)
- Cook pasta according to packet instructions and rinse/set aside when done. Make the pesto recipe and set aside.
- Slice cherry tomatoes into halves and boil the frozen edamame for 10 minutes.
- In a large pot on medium heat, add in the pesto and the shell pasta. Combine well and add a pinch of salt and a drizzle of olive oil.
- Serve immediately and top with cherry tomatoes, edamame, a squeeze of lemon and more basil.
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Cook with Pez 