basil Archives - Tastetickler

From the food blog, Endless Meal.

Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor.
It’s crazy easy to make. Pull out your food processor and gather the ingredients and it will be 99% made.
In the unlikely event that you have leftovers, it keeps well refrigerated for most of the week.
Serve it with eggs for breakfast, in a sandwich for lunch, or with pasta, salmon, or chicken for dinner.

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Makes 2 cups

3 cups basil, packed
2/3 cup roasted cashews.
2/3 cup olive oil
6 tablespoons lemon juice
2 garlic clove, minced
1/2 teaspoon sea salt (see notes)

To roast the cashews
Put the cashews on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Place all the ingredients into your food processor and blend on low until it’s a chunky texture.
For a creamier pesto, blend on high.

*Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
*For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.

I’m in a pasta sort-of-mood! Love this one.

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Serves 4

Pesto:
1 large garlic clove
1/2 cup frozen peas, thawed
2 oz chopped pistachios
2 bunches basil leaves
1/2 cup extra virgin olive oil
2 oz grated Parmesan
Salt and pepper to taste

12 oz dry linguine
2 balls burrata cheese, divided
crushed red pepper flakes

Place the garlic and peas into the well of a food processor and pulse for about 10 times.
Scrape down the sides of the bowl, add the pistachios and continue to pulse 6 or 7 times.
Add the basil leaves and process together, drizzling oil into the mixture with the motor running, until fully incorporated and a thick pesto has formed. Fold in the grated parmesan and season with salt and pepper. Set aside.
Fill a large pot with water and bring to a boil over high heat.
Add a small handful of salt and linguine and boil the pasta, stirring occasionally until al dente, about 6 to 8 minutes.
Drain the pasta, reserving 1/2 cup pasta water.
Scoop the pesto into a large mixing bowl and top with the linguine. Toss together.
Pour the reserved pasta water over the linguine and pesto and continue to toss together until completely combined. Adjust seasonings.
Divide pasta onto the serving plates and top each serving with a half ball of burrata and finish with small sprinkle of crushed red pepper flakes.

Tag: basil

Dairy-free pesto with roasted cashews

Burrata Topped English Pea, Basil, Pistachio Pesto with Linguine