We usually make this vegan basil pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.
This vegan basil pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to its wonderful flavor, basil is one of the healthiest herbs you can use. It’s rich in vitamin K, vitamin A, and has many powerful antioxidants. Basil also includes iron, calcium, manganese, magnesium, vitamin C and potassium.
As if that wasn’t enough, basil has antibacterial and anti-inflammatory properties. It also contains DNA-protecting flavonoids. I’m no scientist but flavonoids are good! The flavonoids and oils in basil protect our cells and chromosomes from radiation and oxygen-based damage – THAT’S AMAZING.
This is a recipe that we make very often because it’s so tasty, flavorful, and easy. Plus, if we can stop ourselves from eating it all in one sitting, it usually leaves us leftovers for lunch during the week.
It’s been at least a year of making cashew-based recipes and I think we soaked the cashews overnight a whole ONE time. I mean, we’re really impatient. A whole 24-hours of soaking? C’mon – ain’t nobody got time for that.
Welcome to Pasta-based! This blog has been a growing idea in our heads for a while now. Since the beginning of our relationship, five years ago, we loved cooking and creating recipes together.
A couple weeks into our relationship, Matt cooked a homemade Penne alla Vodka dish for Valentine’s Day. Shortly after that, I taught Matt how to make my mom’s sauce and traditional Italian comfort food.
Spending so much time cooking together, I think it’s safe to say that we fell in love in the kitchen.