One green that always takes me by surprise is broccoli rabe. In spring or fall it grows fast and I suddenly have too much on my hands. It makes a light and snappy vegan pesto using no cheese, just cashew nuts. A vegan pesto, this can also be made with other herbs or vegetables. Use 2 cups of vegetables and keep the rest the same. You may need to slightly adjust the amount of oil.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups (about 20 leaves) broccoli rabe leaves and florets (reserve tough stems for something else)
- 2–3 garlic cloves, roughly sliced
- 2/3 cup cashews
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/3 cup olive oil (more or less to achieve desired consistency)
- Salt to taste (1/2–1 teaspoon)
Preparation
Cover cashews with water in a pan and bring to a boil. Then let cool.
Add to processor in this order: nuts, garlic, lemon juice and yeast, rabe, oil, salt. Pulse then scrape sides and continue.
