I made this tomato pesto to go on a pizza (recipe coming soon!), but you can use it for sandwiches, wraps, a vegetable dip, or whatever you want! I think it would work well as a pasta sauce as well (especially with some extra tomato sauce). In fact, I think I'll try it out tonight. :)
If you haven't discovered nutritional yeast yet, you might want to try it out. It's a non-active strain of yeast that comes in yellow flakes, and it has a "cheesy" taste to it. Besides being a complete protein, nutritional yeast is often fortified with B12. I buy it in bulk at Winco Foods.
That being said, if you don't want to use nutritional yeast, you can probably leave it out of this recipe.
Tomato Pesto
1 8-oz. can of tomato sauce
4 cloves of garlic, peeled
1/2 cup raw cashews
3/4 cup fresh basil (packed tightly)
1/4 cup nutritional yeast
Pulse tomato sauce and garlic in a food processor until the garlic is chopped and incorporated. Add cashews, basil, and nutritional yeast and combine very thoroughly. Scrap down the sides of the food processor bowl as needed.
If your food processor has a hard time chopping up nuts, you can presoak the cashews in water for an hour or even over night. Just drain them before you use them.
Yields 1 heaping cup.
Inspired by Oh She Glows
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