Prep time: 5 min
From holistic health coach and chef Kelly Cohen, author of My Organic Diary.
Sun dried tomato pesto is one of our favorites. It’s the ideal topping for any kind of dish. Vegetables, pasta, a sandwich. You name it, it probably goes.
While parmesan is usually included in pesto, this recipe instead uses cashews to create a just as creamy vegan version. We soak them for at least one hour, but you can also quickly bring them to a boil, take them off the heat, and then allow nuts to sit in the hot water for 15 minutes. This will achieve the same goal, which is to soften the cashew nut to create that creamy texture.
Note: You will need a powerful blender to blend your pesto perfectly.