Vegan Pesto Sauce

This is a great sauce recipe to have on hand! You can use it for appetizer dip, pesto pasta (recipe here), or spreads on sandwiches and wraps!

INGREDIENTS:

*1/2 cup raw cashews

*1 Tbs olive oil

*6 cups loosely packed baby spinach leaves

*4-5 medium basil leaves

*1/4 cup unsweetened almond milk

*Juice of 1/2 of a lemon

*salt/pepper to taste

*1 Clove minced garlic

DIRECTIONS:

1. Boil cashews in a small pot for about 10 minutes.

2. Strain cashews and put in a food processor with remaining ingredients. Blend until creamy.

3. Wait, there is no step 3, it's just that easy peasy!

Put it on some cavatappi noodles with roasted rosemary chickpeas like I did here…

…Or on shells with cherry tomatoes like I did here!

Keep cooking, friends!

-Kristin