Pasta with green basil and cashew pesto
Pasta with pesto. This intro could actually end right here, since the dish is so delicious and so simple that it speaks for itself. But we wouldn't be Zucker&Jagdwurst if we didn't have a few more tricks up our sleeves…
- 250g Pasta
- 100 g Cashewnüsse
- 2 cloves of garlic
- 20 g Basil
- 10 g parsley
- 5 tablespoons olive oil
- 1 tbsp soy sauce
- 3 EL Tahin
- 0.5 lime
- vegan Parmesan
- Salt
- Pfeffer
- Bring salted water to a boil in a pot and cook the pasta according to the package instructions until al dente. Before draining, reserve some of the cooking water.
- Roast cashew nuts in a dry pan until fragrant and lightly browned. Peel garlic cloves and wash and shake dry herbs.
- In a blender, mix cashew nuts, garlic, basil, parsley, olive oil, soy sauce, tahini, lime juice, salt and pepper until a creamy pesto is formed.
- In the pasta pot or a large bowl, mix the cooked pasta with the pesto and, if necessary, some pasta water until well combined. Season with salt, pepper, and lime juice, and serve with vegan Parmesan.
It's probably one of the most popular foods among students. No wonder, it's quick, delicious, and inexpensive… But let's be honest, vegan pesto comes at a hefty price. That's why we're killing two birds with one stone today and simply making it ourselves! It's cheaper, tastes better, and is super quick.
Although this is probably one of the simplest recipes ever, here are a few more tips: Yes, you read that right, soy sauce is part of the recipe. In a traditional pesto, Parmesan cheese provides a salty note and a subtle umami flavor. We replicate both of these with the soy sauce. Speaking of cheese, you can, of course, use vegan Parmesan cheese in the recipe. You'll just need to reduce the amount of nuts slightly. If you don't like cashews, you can, of course, use any other nut. The same goes for the tahini. We love its subtle sesame flavor, which is also somewhat reminiscent of Parmesan, but you can omit it or replace it with another nut butter. You can also swap out the herbs according to the season and your personal preference. How about trying wild garlic or arugula, for example?
Your homemade pesto will keep in the refrigerator for up to two days. To make it last longer, transfer the pesto to a sterilized jam jar, smooth the surface, and add enough oil to cover it. This way, your pesto will keep in the refrigerator for up to four weeks!
