{"id":1850,"date":"2016-08-26T09:00:32","date_gmt":"2016-08-26T16:00:32","guid":{"rendered":"https:\/\/www.youwealthrevolution.com\/blog\/?p=1850"},"modified":"2018-06-13T08:00:56","modified_gmt":"2018-06-13T15:00:56","slug":"vegan-pesto","status":"publish","type":"post","link":"https:\/\/www.youwealthrevolution.com\/blog\/vegan-pesto\/","title":{"rendered":"Vegan Pesto"},"content":{"rendered":"<p><strong>Maria Marlowe of DavidWolfe.com writes:<\/strong><\/p>\n<p>Pesto, is a creamy basil, pine nut, and garlic based sauce that elevates any dish. This healthified version omits dairy and replaces it with cashews, making for a delectable vegan pesto recipe.<\/p>\n<p>Making your own pesto is fast, easy, and better than store-bought, which typically contains preservatives, highly pasteurized dairy products, and too much salt.<\/p>\n<p>While usually made with \u00a0pine nuts, this recipe calls for cashews, since they are extremely creamy, and significantly less expensive than pine nuts.<\/p>\n<p>All you \u00a0need is a Nutribullet or food processor and a few minutes of time!<\/p>\n<h2>Vegan Basil Pesto<\/h2>\n<p>Prep Time: 7 min\/ \/ Total Time: 7 min<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>2 cloves garlic<\/li>\n<li>2 cups tightly packed fresh basil<\/li>\n<li>1 cup cashews (soaked overnight, or at least 4 hours, and drained)*<\/li>\n<li>1\/4 tsp. salt<\/li>\n<li>1\/3 cup olive oil (or more, depending on the consistency you want)<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ul>\n<li>Put garlic in a food processor and pulse until chopped.<\/li>\n<li>Next add basil, and pulse again until it is broken down into small pieces.<\/li>\n<li>Add cashews and salt, and process on low (1-2 if using a high speed blender) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven\u2019t been soaked, you may want to process on a higher level to get a creamier consistency.<\/li>\n<li>Finally, with the motor running, drizzle in the olive oil until completely combined.<\/li>\n<li>Spoon into an airtight container.<\/li>\n<li>Can be used on pasta, as a dip, or in salad.<\/li>\n<\/ul>\n<p><strong>Notes<\/strong><\/p>\n<p>*Soaking cashews bring out the creamiest of textures. Simply put them in a bowl, cover with water, place a cover on the bowl, and let sit on the counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). When ready to use, simply drain.<\/p>\n<p>If you forget to soak them, you can still make the pesto, but note that it will have a different texture, and won\u2019t be as creamy.<\/p>\n<p>Read more <a href=\"https:\/\/www.davidwolfe.com\/vegan-pesto\/\">HERE.<\/a><\/p>\n<p><strong>About the Author<\/strong><\/p>\n<p>Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com. \u00a0She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maria Marlowe of DavidWolfe.com writes: Pesto, is a creamy basil, pine nut, and garlic based sauce that elevates any dish. This healthified version omits dairy and replaces it with cashews, making for a delectable vegan pesto recipe. Making your own pesto is fast, easy, and better than store-bought, which typically contains preservatives, highly pasteurized dairy&hellip;<\/p>\n","protected":false},"author":14,"featured_media":1851,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[6],"tags":[75,267],"class_list":["post-1850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthandvitality","tag-recipe","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/posts\/1850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/comments?post=1850"}],"version-history":[{"count":3,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/posts\/1850\/revisions"}],"predecessor-version":[{"id":1854,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/posts\/1850\/revisions\/1854"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/media\/1851"}],"wp:attachment":[{"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/media?parent=1850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/categories?post=1850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.youwealthrevolution.com\/blog\/wp-json\/wp\/v2\/tags?post=1850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}